Baby back ribs are incredibly popular, and for good reason. They usually have more meat on the top of the ribs than on the sides of the ribs. That's why they work well in this smoked party ribs recipe. The bones are more curved and they come from the upper part of the pig's back. St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat between the ribs and come from the belly of the pig. The meat on St. Louis style ribs isn't always as tender as baby back ribs, but the flavor is awesome.