Greetz! I have done baby backs on my egg for years now and decided to give St Louis Style ribs a try. Picked up a 10# pack Swift's St Louis Style ribs that contained three slabs. Applid my dry rub last night and planning to slow and low them today.
First question: do I need to trim them? I am confused, I thought one trims Spare ribs to get St Louis ribs. Although my package was labeled St Louis style, the shape of the ribs looks very similar to the starting point described here by thirdeye: http://playingwithfireandsmoke.blogspot.com/2002/01/pork-spare-ribs-preparing.html
in other words, there appears to be a flap of meat beyond the bone, while thirdeye's finished trim is right to bone. I suspect that these are not a St Louis style cut.
Second, i imagine that these ribs will take longer than the baby backs I am used to cooking. Any major differences in timing or temp?