St. Louis-style pork ribs

3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour sauced. Fall-off-the-bone but with bite. Competition ribs don't actually fall off the bone.

Gochujang and soy sauce glaze replaces BBQ sauce in the final phase. Serve with pickled daikon and steamed rice.

No sauce. Heavier on the paprika and cayenne in the rub. Memphis style is smoke and spice without glaze.