St. Louis ribs
Trimmed pork ribs
St.
Louis ribs are a cut of pork spare ribs trimmed into a rectangular shape by removing the rib tips and cartilage.
The uniform shape makes them easier to cook evenly and present neatly.
They're meatier than baby back ribs and popular for barbecue competitions: We smoked St. Louis ribs low and slow for six hours.
- porkPig as food
- barbecueSlow-cook over coals
- smokyFilled with combustion haze
- grillCooking surface over fire
- meatyRich in content
tender · sticky · sauce · rub · Memphis · Kansas City · pit master · spareribs · bone · charred · slow-cooked · low and slow · hickory · tangy · finger-licking · paper towel · meat sweats · backyard
- barbecuebrisket, pulled pork, smoker, smoke, smoked brisket
- Pork Dishespork shoulder, pork belly, pork loin, pulled pork, pork chops
- ribsrib cage, rib tips, broken rib, rib fracture
- St. Louis foodtoasted ravioli, gooey butter cake, pork steaks, slinger, pork steak
- braised meatsbrisket, pot roast, chuck roast, lamb shank, lamb shanks
rib cut type
St. Louis ribsbaby back ribs
Pork cut from upper spine
back ribs · spare ribs · rib tips · riblets
meat type in barbecue
St. Louis ribsbeef ribs
Cow rib meat
beef brisket · chicken wings · smoked turkey · lamb ribs · pulled pork