St. Louis style pork ribs are a barbecue lover’s dream. These meaty, flavorful ribs get their name from the famous rib town of St. Louis, Missouri. But what exactly sets St. Louis ribs apart from other pork ribs?
In this guide, we’ll cover everything you need to know about these iconic barbecue ribs.
What Cut of Ribs are St. Louis Style?
St. Louis style ribs come from the spare ribs of the pig Spare ribs are lower down the rib cage than popular baby back ribs
Spare ribs contain more fat and connective tissue. This makes them tougher, but more flavorful when cooked low and slow.
How are St. Louis Ribs Prepared?
To transform pork spare ribs into St. Louis style, the butcher trims off the:
- Rib tips – cartilage at the bottom of the ribs
- Skirt steak or flap – along the bottom edge
- Sternum bone – solid center section
This leaves a neat, rectangular rack of ribs. The relatively flat shape makes them easier to cook evenly than curved spare ribs.
What do Untrimmed St. Louis Style Ribs Look Like?
Untrimmed spare ribs contain long rib bones with meat between them. A skirt steak flap and cartilage rib tips hang below the ribs:
![Untrimmed spare ribs][]
How are St. Louis Ribs Trimmed?
To create St. Louis cut ribs, a butcher will:
- Remove the rib tips in a straight cut
- Trim off any excess fat or flap meat
- Cut away the sternum bone and cartilage
This leaves just the meatiest, most rectangular parts of the ribs:![Trimmed St. Louis ribs][]
Why are They Called St. Louis Style Ribs?
St. Louis, Missouri is renowned for its sticky, saucy ribs. From barbecue joints to backyard cookouts, St. Louis natives love pork ribs.
The city developed a distinct rib style featuring trimmed spare ribs. This cut better absorbed the signature sauces. The name St. Louis ribs distinguished them from other regional versions.
Now these ribs are popular nationwide. But the Gateway City’s ribs still reign supreme!
How Does the Cut Affect the Taste?
The meatier spare ribs have a richer flavor than lean back ribs. More fat bastes the meat as it cooks.
Removing the cartilage also ensures a tender bite. The flat shape cooks evenly too.
Overall, St. Louis ribs offer the ideal balance of juicy, bold pork flavor and tenderness.
How to Cook Authentic St. Louis Style Ribs
For true St. Louis style, cook them low and slow over indirect heat. Techniques like smoking or baking at 225°F tenderize the meat.
Apply a spice rub before cooking. Use a sauce during the last 30 minutes only. This prevents burning but glazes the ribs.
Cook for 5-6 hours until fork tender. Then slice and serve with extra sauce for dipping.
Grilling Tips for St. Louis Ribs
You can also grill trimmed St. Louis ribs using a 2-zone fire. This uses direct and indirect heat.
- Sear the ribs directly over the hot zone first to caramelize the outside.
- Move to indirect heat and grill with the lid closed for 2-3 hours.
- Baste with sauce in the last 30 minutes. Ribs are done when the meat shrinks back 1⁄4 inch from the bones.
What Wood Should You Use?
Fruit woods like apple, cherry, and peach suit the sweeter pork ribs. Hickory and oak also pair well.
Use wood chips or chunks with grill smoking. Try adding herbs like thyme or rosemary too.
What are Good Side Dishes?
These classic sides complement saucy, tender St. Louis ribs:
- Cornbread – soak up sauce
- Coleslaw – fresh, crunchy contrast
- Baked beans – sweet, smoky, and substantial
- Fries or potato salad – savory, hearty sides
- Mac and cheese – rich, cheesy accompaniment
The Takeaway on St. Louis Style Ribs
These specialty trimmed spare ribs offer finger-licking, barbecue heaven. With intense pork flavor and a sticky glaze, they satisfy any rib craving.
Use classic low and slow smoking or indirect grilling for melt-in-your-mouth results. Serve with classic barbecue sides for a perfect meal.
In the rib world, St. Louis style reigns supreme. Grab a rack and taste the Gateway City’s famous barbecue tradition!
What Are Baby Back Ribs?
Do baby back ribs come from baby pigs? However, that’s not the case. The name “baby back” comes from the fact that these ribs are smaller than the other ribs. They come from full-grown pigs. They are baby-sized in comparison. Baby back ribs come from the upper part of the rib cage, where the spine and ribs meet. BBQ baby back ribs a lot, and there are many barbecue sauces that go well with them, like hickory, smoked, spicy, and more. For the best taste, to get that real baby back rib taste, kosher salt is used to prepare the ribs.
What are St. Louis Ribs?
St Louis ribs come from the belly side of the pig. Once the belly has been removed, the butcher has easy access to the ribs from the pig’s underside. Many connective tissues and tough cartilage are attached to these ribs. The surrounding tissue is usually cut away to remove them. These are partly a flat rib type, and they have a lot of fat on them. That extra fat makes them sweet and flavorful but not a very healthy option.
St Louis Style Ribs Made Easy
FAQ
What is the difference between St. Louis ribs and regular ribs?
Are St Louis style ribs any good?
What is another name for St Louis style ribs?
What pork ribs are the best?
What are St Louis style ribs?
Technically speaking, St. Louis Style Ribs are pork spare ribs with the rib tips, skirt flap along the bottom and the cartilage laden section along the side that used to connect to the sternum are trimmed away. Sometimes they leave this flap of meat along the bone side: But how do I grill St. Louis style ribs? Well, that’s easy.
Are St Louis ribs good?
St Louis ribs have a strong pork flavor due to the amount of fat surrounding them and can be dressed with a wide range of seasonings and sauces without being overpowered. What are Baby Back Ribs? A baby back rack of ribs is made up of around 10-13 ribs that are cut to be between 3 to 6 inches long.
Where do St Louis ribs come from?
St Louis-style ribs come from the side area of the pig, while baby back ribs come from where the spine and ribs meet – not from a baby pig. St Louis ribs are perfect for barbecuing as they absorb sauces readily when smoked with a low and slow cooking process. Baby back ribs have curved bones with less bone and fat, making them easier to eat.
Are St Louis ribs fatty?
St Louis ribs usually have a lot of fat and visible connective tissue. They have long, uniform-shaped bones that make these ribs easy to grill. It also is easy to remove the rib meat while eating. On the other hand, baby back ribs are leaner with fewer fatty tissues than St Louis-style ribs.