A trimming method for pork spareribs in which the rib tips and skirt meat are removed, leaving a neat, rectangular slab of even thickness that cooks and eats more easily than an untrimmed rack. Named for St. Louis, Missouri, where it developed as part of the city's barbecue tradition, the ribs are typically seasoned with a dry rub of paprika, brown sugar, garlic powder, and other spices, then smoked or grilled low and slow until tender, often finished with a brushed-on barbecue sauce. The style has since spread well beyond St. Louis and appears on barbecue menus nationwide, sometimes with variations in rub, sauce, or a final char over direct heat.