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might have to try that too. What the hell. I would rather have a good rack of ribs than a filet anymore. There are sooooo many variables. That 4.5 - 5 isn't a bad idea either.

Tried the 3-1-1 and made a big difference. Used one pan of half apple and half cherry. Turned out pretty dang good. Have you ever used pecan? I hear that is the ticket

I agree. I tried the 3-2-1 method and they came out a little overcooked. I think the next time, I will do a 3-1 and the last 1 will be finishing with the sauce on the bbq

looks wonderful. I am definitely going to give them a try. We live over 7000 feet in Colorado, so it always takes a lot longer to cook anything. I am probably looking at 8 hours for the thick spare ribs. Baby backs always turn out good for us, but they still take a couple of hours here.

Does anyone have a good recipe for thick st. louis style spare ribs. Either for a smoker or a bbq

I think you're right by golly.

Great. Thanks for the help. It is really appreciated.

I always bbq or smoke baby back ribs. I was told a while back that St. Louis ( spare ribs ) have a lot better flavor and more substance to them, so I decided to try them. The recipe I got was to wrap them loosely in foil on a cookie sheet and add about a cup of apple juice. Cook them for 3...