This may sound like a stupid question, but I'm ready to fire up the GOSM and need some help. The local market has St. Louis ribs B1G1 free. If I'm using the 3-2-1 method, how long do I cook St. Louis ribs? Are they more like sparreibs, which are cooked 3-2-1 or baby back ribs, which I cook more like 2-2-1? Thanks in advance to all!