I am going to cut and paste from another forum I posted to about this same subject:
So I have always been a fan of ribs... Before I got in BBQ I had an awesome oven baked rib recipe that I used and loved them. Once I got my PBC, I loved everything that came off of it, but was always a little disappointed in my ribs. They just weren't as tender as I liked. (I should note, I know competition ribs should have a little pull to them, but I like my shit to come right off the bone.) I should also note that I always used baby backs, and did a modified 3 2 1 method, instead going for 2.5 hours on the hooks, 1.5 hours in foil, then 30 minutes sauced on the grate.
Cut to this past weekend, I decided to do an experiment. I bought 1 slab of baby backs and 1 slab of St. Louis Cut. I decided to change my cooking method to 2 hours, 1.5 hours, and 30 min. I also could not find any of my hooks, so instead of hanging them for the first part, I just had them on the grill grate.
I cut the membrane off, rubbed with mustard, then a medium coating of Famous Dave's Rib Rub (which I highly recommend). Started my charcoal in my chimney, let it go for 15 minutes, poured it in the barrel and tossed two good sized chunks of apple wood on top of the coals. I put the cover on the barrel and let it come to temp for about 10-15 minutes. I then placed the two racks on the grate and just let those bad boys go for 2 hours. After two hours, I wrapped in foil with a little bit of coca cola( a first for me, but I will definitely do it again.) Then I put them back on the grate for about 1.5 hours. Once time was up I removed the foil, put back on the grate , sauced them up liberally and put the cover on for about 30 more minutes.
I tell you all of this for one reason, they were the best BBQ ribs I have ever had. Not the best ones I have ever cooked, not the best ones I have ever BBQ'ed... The best f****** ribs I have ever had. I started with the baby backs and they were awesome, evenly cooked and just right tender. Then I got to the St. Louis.... Sweet Jesus, Mary, and Joseph! I could not believe how good these were. It was like the Pork Gods opened up the heavens and shined their almighty light upon me. They were really that good. I had 3 left over the next day and they were even better. I instantly told my wife to never buy baby backs again... This is now a St. Louis cut household!
TL/DR I cut my rib time down by about 45 min and switched to St. Louis style instead of baby backs and I'm never going back.