Like the title says i am a new member out of Az, i just purchased my 22.5" WSM last friday. And with some good information off of this sight i had a good first run a some St.Louis spares. I used the 3-2-1 method with good results. I butchered the whole spare rib myself and cooked Up the rib tips and shredded them for some snack sandwiches. The thicker portions of tips came out best but it all tasted great. The biggest thing i want to "fix" about the ribs was the bark. It was a little tough on some portions of the ribs. I am going to make an adjustment to use less brown sugar while i have them wrapped. I had two rib racks (one sauced for last hour/one not) . Seemed like the rack that was sauced held in a little more juices, so i am looking for ideas to help my unsauced rack...maybe spritzing with juice? Either way, love the site, look forward to learning more, and my next cook will have pictures!