This rib style is Ashley's absolute favorite! The St. Louis style spare ribs are the meatier cut from the belly after the belly is removed for bacon. They're fattier than baby back ribs which adds to the depth of flavor and makes them easier to brown.
They can be cooked so many ways whether on the smoker, grill, or even slow cooker and finished in the oven; the rule of thumb is low and slow to tenderize and finish on a higher heat with extra sauce to crisp them up. You'll know you've made them perfectly when the meat shrinks a bit off the bone and you're left with a beautiful juicy rack with exposed rib tips!