I think "St. Louis style" just refers to the fact that the ribs are cut shorter, which I prefer. As for the sauce, I'm a big KC guy -- I like the sweeter sauces. Down here (I'm in NE Florida), they're big on the mustard-based sauces, and I don't like them, nor do I care for the Carolina-style.
No, didn't grill the corn. I had a whole brood here on the 4th, and needed the grill for burgers, brats, and chicken wings. I boil the corn with some sugar in the water.
