I cooked three slabs of St. Louis ribs today using Lawry's Memphis Style Rub. Was kinda busy so I didn't really tend to em. Three hours at 250, one hour in foil with a touch of butter, 10-15 minutes on grill top.
A buddy of mine took a slab to his 90 year old dad in our hood. This man had a slaughter house, meat house and dry goods company in Nashville, long before the Syscos of the world. He knows meat!
He said they were the best ribs he'd ever had. And they were really good.
I took that as a huge compliment - especially from a career meat man. At ninety, I'd say he's had his share.
Butts are on now.