I picked up a rack of loin ribs earlier this week and thanks to SMF, I learned how easy it was to cut them St. Louis style. Last night I made up a batch of KCBS rub from Raichlen's Sauces, Rubs & Marinades book and let that sit on the ribs overnight. While they were on the smoker I made a batch of Memphis style sauce also from the same book. The sauce wasn't necessary but I like to make it for the kids and for putting on sandwiches. The ribs tasted good but I think they were a little over cooked. I went be the 3-2-1 method but I'll need to adjust some now that I'm using the MES. I put the loin trimmings in the beans and they came out great. My wife said I should leave out the pineapple next time. Getting better with the q-view but I missed a pic of the cut ribs.