I used to have a source for a true St. Louis cut, no flap, tip trimmed nicely etc. Since that source dried up, I am down to grocery store St Louis Cuts.
I remove the flap and some tip, and cook it along with the ribs. It's the "cooks share" If I am cooking several slabs, then I have been known to grind it. Mixed with some shoulder it is a nice addtion to ground pork.
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
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