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 hours at 225 degrees. Then, take them and put them directly on the grate on my gas grill and finish them off for another hour with your bbq sauce and so on. I did this and they were tougher than a two bit steak. I think this would have worked fine, but needed to cook them a lot longer. Any comments would be helpful. Thanks, Tom