St. Louis style ribs

[YoMoma]

I`ve made ribs before but never used the St. Louis style cut before. Everyone says the extra rib meat that you cut off, cooks differently.
I`m sure it cooks faster, but never have I seen a video tell me how to cook this specific part of the rib.
What would be the instuctions for cooking this part of the rib?

 

[Vermin999]

I usually keep my Spares whole. Only advice I can give you is check the tips a little sooner, just use a skewer and poke between the cartilage, if it goes in with little to no resistance, the tips are done.

 

[Max1]

I cut out all the cartilage, and normally smoke mine like burnt ends.

 

[Toby Keil]

I trim mine and then smoke the meat and use it for chili.