Cooking St. Louise style spare ribs?

I'm making 2 kinds of ribs. 2 slabs of pork back, which I've always done wrapped in foil for 2 and a half hours. But, I am also going to be making St. Louis style pork spareribs. I've read too many recipes online to know what to do with. I've read without foil mostly, temps range from 200-400 degrees, but I want to cook them with the pork back ribs. Can anyone help me out. Would it make sense to cook them in foil with the other ribs at 300 degrees for say.... 2 or 2 and a half hours.???? Thanks