How To Prepare Ribs: Competition Style
When you take the brisket (the large flap of meat we cut off to square it up) off it becomes St. Louis Style Spareribs instead of standard Spareribs.
These ribs were smoked on a Yoder Smokers YS640 Pellet Smoker. Cook at the higher temp at 275º to render down the connective tissue in the ribs.
Source: HowToBBQRight Malcom Reed