Being I cannot find any decent St. Louis style ribs I am thinking of going this route.  My local meat market has spare's and baby backs, but not St. Louis style ribs.  I am sure I could find a lot of YouTube videos showing how to do this.  But is the section that I cut off good for anything?  I was thinking if nothing else I could use them in place of bacon when my wife cooks a pot of peas or beans.

We use them chopped up as an ingredient in homemade breakfast hash, or we'll mix them in scrambled eggs.

Being I cannot find any decent St. Louis style ribs I am thinking of going this route.  My local meat market has spare's and baby backs, but not St. Louis style ribs.  I am sure I could find a lot of YouTube videos showing how to do this.  But is the section that I cut off good for anything?  I was thinking if nothing else I could use them in place of bacon when my wife cooks a pot of peas or beans.

Smoke the bigger scraps with the ribs and take them off when done and shred them into the beans, with some extra onions.  Don't let them get too done or they will not shred.   

Or, if not competing or concerned with ascetics, cook the spares as is and trim them up later as the edges tend to dry out. More so on a cut line.   I always trim later baring any large chinks of fat.

I do the same as Canadian John and use the extra meat in my pot of baked beans. Adds great flavor.

https://www.seriouseats.com/2014/05/how-to-trim-pork-spare-ribs-st-louis-style.html

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You cut the chin bone off.  All it does is square and shorten the Spare Rib.  You are cutting what some call the knuckle or rib tips off.  Goes well in bean, greens, anything you might flavor pork with.  It can be trimmed and used for sausage, or just cooked and eaten like a rib.