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What’s the difference between Baby Back Ribs and St. Louis Ribs?

7 Comments to “What’s the difference between Baby Back Ribs and St. Louis Ribs?”

1. Stephanie C Says:
   April 29th, 2009 at 2:20 am

   The other uses wet one think.

2. What the Deuce?! Says:
   April 29th, 2009 at 5:48 am

   The animal these are the ribs are actually spare ribs are more plentiful and theyre fairly.

3. David H Says:
   April 30th, 2009 at 9:34 am

   As a former chef the rib cage on a pig extends from the back along the spinal cord area right around to the sturnum, back ribs are cut from the back area, side ribs and St Louis ribs are from the lower area around the front, St Louis ribs tend to be longer a center cut and sometimes in bigger racks, no breast bone (sturnum) attached.

   I use a St Louis style ribs in Alberta Canada, these were actually sow ribs, from breeding stock, the rib bones were bigger and meatier as the animals are 3-4 years old, most hogs are slaughtered at 12-18 months.

4. Vegas Matt Says:
   May 1st, 2009 at 9:13 pm

   They’re talking about the cut of meat, not how they’re cooked. Baby back ribs are a smaller cut, and have less meat on them. St Louis cut is from a different part of the pig than baby back ribs. They are actually the same ribs you’ll get if you buy spare ribs, but with some of the meat trimmed away.

   Basically what you are getting with a St Louis cut is more meat, and since they are trimmed differently, the meat shrinks away from the ends of the bone to form “handles” that make them easy to eat with your fingers. If you ever had them, you’d probably prefer them to baby back as well.

   The biggest downside of St Louis cut is that they are hard to find than baby back or spare ribs, and usually have to be specially ordered from the butcher (or butcher counter at the grocery store). This means they’re never on sale either. If you’re good with a knife and can find a good picture, you can just buy spare ribs and trim them down. Make sure you cook that extra meat too though, no reason to let it go to waist!

5. americanladyinoz Says:
   May 2nd, 2009 at 12:34 am

   For bbq but the midwest is know for bbq but the south does it enturely different.
   The sauce used in the cooking the cooking the sauce used in the cooking.
   For bbq but the south does it enturely different.

6. ken G Says:
   May 5th, 2009 at 1:54 am

   The brisket and more prone to be dry when cooked spare ribs the smaller set of ribs leaner and more prone to be dry when cooked spare ribs are.

7. almond_lace Says:
   May 8th, 2009 at 2:11 am

   The difference is but have no idea where to me but have no idea where to me but have no idea where to me but prefer stlouis because they taste like bacon to find them at restaurant called smokey bones.
   The difference is but prefer stlouis because they taste like bacon to find them at restaurant called smokey bones.