I use the 4-3-2-1 method to smoke my St. Louis Style spare ribs on my 22.5 Kettle. (Rotate the ribs at the end of the 1st hour, foil them 2nd hour, sauce them at 3rd, remove them at 4th). They come out great, but they are so loose at that point that the bones just slide off. It's not the kind of "falling off the bone" I want when I serve them. I'd rather have a little bite to them; plus, it's easier to handle when you have the meat still on the bone. I know that baby back ribs are more suited for this, but does anyone have a method of smoking their St. Louis style ribs so that they stay on the bone, yet still are tender?