Ok to use St. Louis ribs instead of baby back ribs for Seriously Delicious Ribs?

Hi I went to the grocery store for my weekly shopping and they only had st. louis ribs at the butcher. The butcher told me they are just fattier than baby back but the timing is the same. I've already started marinading the st. louis ribs is the timing the same and should the meal still come out decent?!? I got 3.5 lbs worth but there is only one slab. Thank you!