St. Louis style ribs are a popular pork rib cut beloved for their meaty texture and signature rectangular shape. But what exactly are St. Louis style ribs and how do they differ from other rib cuts? In this complete guide, we’ll cover everything you need to know about this barbecue staple.
Where Do St. Louis Ribs Come From on the Pig?
St. Louis ribs come from the spare ribs of the pig. Spare ribs are located on the underside of the pig, running along the belly. St. Louis ribs are specifically cut from the larger spare rib rack. The term “St. Louis cut” refers to the trimming and shaping process that turns spare ribs into the straight, uniform slabs known as St. Louis ribs.
To make the cut, the rib tips are removed from the ends of the spare rib rack The skirt flap, cartilage, and excess fat are also trimmed off. This leaves behind a neat, rectangular rack of ribs with a meaty profile
Key Characteristics of St. Louis Ribs
There are a few signature traits that set St Louis ribs apart from other rib types
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Rectangular shape – The squared-off edges and straight profile make these ribs easy to work with.
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Abundant meat – With the skirt flap removed, more meat is exposed on these ribs compared to spare ribs.
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Minimal bone – Just a thin strip of bone runs along one side. The rest is meaty goodness.
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Tender and juicy – Expect a tender, moist texture when St. Louis ribs are cooked properly. The intramuscular fat keeps them juicy.
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Pork rib flavor – The pork ribs have a distinctly savory, slightly sweet pork flavor.
How St. Louis Ribs Compare to Other Rib Cuts
Baby Back Ribs
Baby back ribs come from higher up on the rib cage near the spine. They have a curved shape, more bone, and less fat compared to St. Louis ribs. Since they contain less collagen and fat, baby back ribs usually cook faster. The meat also tends to be slightly leaner and tender.
Spare Ribs
St. Louis ribs are cut from spare ribs, so they originate from the same part of the pig. However, spare ribs undergo less trimming so they retain more cartilage and curved shapes along the bones. The skirt flap also remains attached to spare ribs.
Country-Style Ribs
Country-style ribs are not actually ribs at all. They are cuts of pork loin that have been sliced to give the appearance of a rib. Country-style ribs contain no bones and have a higher ratio of lean meat to fat.
How to Cook St. Louis Style Ribs
There are several methods for cooking up plump, juicy St. Louis ribs:
Grilling
The high dry heat of grilling allows the fat in the ribs to slowly render and crisp up the exterior. Indirect heat is ideal, with ribs placed offset from direct heat. Grill for 2-3 hours at around 300°F, adding barbecue sauce in the last 30 minutes.
Smoking
A low and slow smoking method tenderizes the ribs over 4-6 hours while infusing deep smoky flavor. Maintain a temperature between 225-275°F and use wood chips, chunks or pellets for flavor.
Braising
Braise ribs in a flavorful liquid like broth, barbecue sauce, or beer at 300°F for 2-3 hours until fork tender. The ribs finish glazed in the braising liquid.
Oven Roasting
Roast ribs uncovered in the oven at 300°F for 2-3 hours. Flip and baste the ribs every 45 minutes until browned and tender.
No matter how you cook them, always remove the thin membrane from the back of the ribs first so seasonings and smoke can penetrate the meat.
Guide to Cutting St. Louis Rib Racks
If you buy full spare rib racks, you can trim them into St. Louis style ribs yourself. Here’s a step-by-step guide:
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Lay the spare rib rack meat side down. Using a sharp knife, slice off the skinny rib tips on both ends.
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Turn the rack over and feel for the tough skirt flap on the underside. Slide your knife under and remove it in one piece.
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Flip the ribs back over and trim away any excess hard fat or flap meat along the sides.
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Square off the remaining ribs by cutting any rounded, knobby sections. Remove the cartilage between ribs if desired.
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In the end, you should have a neat, rectangular rack ready for your favorite St. Louis rib recipe!
Proper cutting transforms the irregular spare rib rack into a shapely rack of St. Louis ribs. With the right tools and technique, it just takes a few simple trimming steps.
Popular Ways to Enjoy St. Louis Ribs
There are endless ways to serve up fall-off-the-bone St. Louis ribs:
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Brush with barbecue sauce – The classic preparation to let the pork shine.
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Dry rub ribs – Load up on salty, spicy rub for maximum flavor impact.
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Asian ribs – Brush ribs with hoisin, soy or sweet chili sauce.
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Honey or brown sugar glazed – For sticky, caramelized ribs.
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Herb crusted ribs – Coat with rosemary, thyme and oregano.
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Chili lime ribs – Cumin, chili powder and lime juice perk up the pork.
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Coffee or espresso ribs – Yes, you can infuse ribs with coffee!
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Pig candy ribs – Brow sugar, whiskey and bacon take ribs up a notch.
The possibilities are endless for customizing St. Louis ribs to match your tastes.
What About Leftover Ribs?
Like many pork cuts, ribs tend to dry out when reheated. To enjoy leftover ribs, chop or shred the meat and use it to top nachos, sandwiches, salads and more. You can also simmer the meat in barbecue or other sauce and serve on buns for pulled pork sandwiches. Repurposing the leftover meat keeps the rib flavor shining through without the drying effects of reheating.
Frequently Asked Questions About St. Louis Ribs
Are St. Louis ribs meatier than baby back ribs?
Yes, St. Louis ribs generally contain more meat than baby back ribs. Trimming the skirt flap exposes more of the meaty ribs. They have a higher ratio of meat to bone.
Should you remove the membrane from St. Louis ribs?
It’s highly recommended to remove the thin membrane from the bone side of St. Louis ribs. Doing so allows seasonings and smoke to penetrate for maximum flavor. Use a knife or paper towel to peel it off.
What wood is best for smoking St. Louis ribs?
Fruit woods like apple, cherry, and pecan pair beautifully with pork. Hickory and maple also impart excellent smoke flavor. Stay away from dense mesquite smoke which may overpower the ribs.
Is it okay to cook St. Louis ribs directly over heat?
Cooking directly over high heat can cause the exterior to burn before the interior cooks through. It’s best to use indirect heat and slow cooking methods. But sear briefly over direct heat just before serving to finish them off.
How can you tell when St. Louis ribs are done?
Check for meat pulling away from the bones, a fork inserted meeting slight resistance, and the classic bend test where ribs start to crack but don’t fully break when picked up in the center. Use a meat thermometer to check for 195 ̊F.
Satisfy Your Ribs Craving with St. Louis Style Pork Ribs
With their meaty profile, signature rectangle shape and porky rib flavor, it’s easy to see why St. Louis ribs have become a barbecue staple. Their abundance of fat and collagen rewards cooks with juicy, tender results that melt in your mouth. Whether grilled, smoked or oven roasted, St. Louis pork ribs always hit the spot when you’re craving finger lickin’ ribs. Once you learn how to handle these meaty cuts, you may never go back to other rib styles again