St. Louis-style ribs differ from baby back ribs in cut, size, and meat content, offering a more flavorful and tender option when cooked correctly.
Robbie Shoults recommends smoking St. Louis-style ribs at 250 degrees Fahrenheit for about four hours, using the bone separation as a cooking indicator.
For testing tenderness, the skewer test is useful—just poke a skewer into the meat to gauge its tenderness.
If ribs turn out dry, a mixture of BBQ sauce and apple cider vinegar can help moisten them; simply bake at 300 degrees Fahrenheit.
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