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Sounds awesome!

I'm down to the final proteins I found in our deep freeze when my wife went on a furious Costco run in March.  A pair of st. Louis spare rib racks.  Thinking about going really slow with this.  I think 225 ish will be my target.

That's the ONLY temperature I ever cook pork spare ribs at.

3-2-1, bingo.

Alright utee, what's your 3 2 1.  Its funny there are about three, 3 2 1s I've heard people talk about.  

Yep. Some people put stuff in the "wrap" step too... I've heard of apple cider, additional rub, honey, etc. Usually they go on for the first 3 hours with the bones facing down, then during the wrap you put them meat-down, and back to bone-down for the final unwrapped step.

But the idea is that the first 3 hours give you the smoke flavor and a little bit of bark. The next two hours is effectively a braise to get them tender, and the final hour is to reset the bark and dry out the surface so it's not mushy. Also that final bit (20-30 minutes), if you sauce your ribs, is a good time to get some sauce on them and let it warm up and get sticky. 

Baby back ribs are often suggested that you go from a 3-2-1 to a 2-2-1, but I find myself preferring 3-1.5-0.5 with baby backs... I rarely cook spares, actually, primarily baby back. Although I probably need to start increasing my times to maybe 3-2-0.5 because I usually buy really meaty racks from Costco that take a little longer. 

Yep. Some people put stuff in the "wrap" step too... I've heard of apple cider, additional rub, honey, etc. Usually they go on for the first 3 hours with the bones facing down, then during the wrap you put them meat-down, and back to bone-down for the final unwrapped step.

But the idea is that the first 3 hours give you the smoke flavor and a little bit of bark. The next two hours is effectively a braise to get them tender, and the final hour is to reset the bark and dry out the surface so it's not mushy. Also that final bit (20-30 minutes), if you sauce your ribs, is a good time to get some sauce on them and let it warm up and get sticky.

Baby back ribs are often suggested that you go from a 3-2-1 to a 2-2-1, but I find myself preferring 3-1.5-0.5 with baby backs... I rarely cook spares, actually, primarily baby back. Although I probably need to start increasing my times to maybe 3-2-0.5 because I usually buy really meaty racks from Costco that take a little longer.

Yeah, and lots of folks will spritz their ribs with ACV throughout the cooking process as well, but I'm firmly in the "leave the door closed and let smoke and time do its thing" camp.  That's another benefit to 225 over hotter temps, you're not going to get any burning that would require a spritz anyway.

I don't sauce my ribs and in general don't like "wet" preparations for BBQ.  Dry rubs are the Central Texas thing, and it's the way I like it, but there are plenty of ways to skin that cat.

For pork spares, my dry rub is 1:1 with Bolner's Fiesta Pork Rub, and Montreal Steak seasoning.  Apply liberally.  I also slather on yeller mustard first, so it's not COMPLETELY a dry rub preparation.  But if you don't want to bother with those seasonings, straight salt and pepper works great, too.  Down here in Texico we call that "dalmatian rub."

Definitely do a full slab of beef short ribs.  And get the short ribs off the plate, if at all possible, those are bigger and meatier than chuck ribs.  Don't get me wrong, chuck ribs are tasty, but plate ribs are the really big bronto bones. 

285 for for as long as it takes to probe like buttah, usually something like 7-8 hours.

We're doing the coca-cola braised short ribs in the instant pot for the eldest who is about to become a teenager for his birthday. 

My good butcher is the place to go for whole slabs of short ribs... But sometimes $70+ for 6 lbs of meat requires a special occasion... Particularly when I can buy brisket for $3.29/lb at Costco.