I've always done Baby Backs but my wife complains about globs of fat in them (or glue balls) as she refers to it. So Publix had slabs of St. Louis on sale so I gave it a shot.
Wife said it was the best ribs I'd ever made. They were terrific. My only complaint was that the sugar in the rubs got a little too charred but it was very good nonetheless. Not sure how I can adjust that next time.
The slab on the left I tried Simply Marvelous Cherry rub for the first time, the slab on the right I used Biron's Butt Rub for the first time. Both lightly coated with mustard adhesive.
My family and I liked the Cherry rub best. Cooked them around 260 for 6 hours, used cherry wood chunks and RO lump. Finished them off with Bone Suckin' Sauce for the last 45 minutes. I'll be doing these again, meat was fall-off-the-bone but had a nice chew as well. Also achieved a nice smoke ring.
LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47