Demos-
I watched a you tube video on cutting the ribs St. Louis style. I believe I did leave some cartilage left on there as I was not 100% sure about how much you could cut down and risk drying out the meat, etc. I think there were only 2 small pieces that I could not get out and I just cooked them and pulled them out after they came off the grill. I did a modified 3-2-1 more like 2.5-2-1 and put sauce on the ribs after foiling in brown sugar, honey, squeeze butter and a hot and tangy sauce along with a cup of apple juice. I also foiled the rib tips but left it alone with only the rub. Both were great. I loved the rib tips. I couldn't stop picking at them as I was prepping the rest of the meal while my wife cut the ribs! the rub really penetrated and the flavor along with the hickory and cherry wood I used really came out. I have never been into cooking or grilling until recently. I think as I have grown older and have small children I like the idea of having a hobby that I can do along with my other priorities like watching my children. lol. Thanks to this forum my food has been extremely well received and my wife looks at me like I have 2 heads as I would never cook dinner before. My father-in-law is a restaurant chef and quite good. He has made ribs many times before and my wife raves about them. Now, she thinks that the ones I made were the best she has ever had and told her father that he has been bested. . . Definitely put a smile on my face.