What Are St. Louis Style Pork Ribs? A Guide to These Tasty Barbecue Ribs

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!