St. Louis style ribs - BBQ Central

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Old 04-18-2015, 11:54 PM   #1
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Question St. Louis style ribs

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?
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Old 04-19-2015, 09:55 PM   #2
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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.
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Old 04-20-2015, 09:27 PM   #3
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I cut out all the cartilage, and normally smoke mine like burnt ends.
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Old 04-25-2015, 02:35 PM   #4
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I trim mine and then smoke the meat and use it for chili.
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