Pork · Ribs
St. Louis-Style Ribs
Spare ribs trimmed into a neat rectangle by removing the brisket bone and rib tips. Even cooking and an easy shape.
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| Animal | Pork |
|---|---|
| Section | Ribs |
| Bone | Bone-in |
| Tenderness | Medium |
| Also called | St. Louis cut, St. Louis spareribs |
Best ways to cook it
- Smoke
- Grill
- Roast
- Braise
About this cut
What it is and how to use it
St. Louis-style ribs are spare ribs trimmed by removing the sternum (brisket bone), cartilage, and the tapered rib tips. That leaves a flat, rectangular rack that cooks evenly and is easy to serve. The meat is rich and fatty, and they are a barbecue favorite. The trimmings are sometimes sold as rib tips. Many people prefer this style for its neat shape, and it often looks best on a platter.
Cook’s tipSmoke or bake low and slow until the meat pulls back from the bones, and sauce at the end. Pork is safe at 145°F but ribs are best when cooked to tenderness.
Read moreBBQ Pork Cuts: Butt, Ribs, Belly & Hog Cut Sheet
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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