St Louis Vs Baby Back Ribs: Which Is Better?

St Louis Vs Baby Back Ribs

Do you prefer fall-off-the-bone tender baby back ribs, or do you like your ribs with a bit of chew? No matter which type of rib lover you are, St. Louis has the perfect spot for you to indulge in your favourite rib dish. Whether it’s a restaurant that specializes in Missouri-style barbecue, or one that just happens to have great ribs on the menu, we’ve got you covered. Here are some of the best places in St. Louis to enjoy baby back ribs. Do you know the difference between St Louis vs baby back ribs? If not, read on to learn more about the two different types of ribs and which one is best for you.

When it comes to Baby Back ribs, there are two schools of thought: the St Louis Vs Baby Back Ribs. Both have their merits, but which one is better? In this blog post, we’ll take a look at the differences between these two styles of ribs and help you decide which one is right for you. Let’s get started!

What Are Baby Back Ribs?

Ribs come from the lower portion of a pig’s spine. This part is called the loin and eventually turns into chops (which are cut into that wonderful and tasty cut we know as pork chops). Baby back ribs come from the same muscle group; however, they’re smaller than spareribs which come from the boar’s belly section.

Spareribs come from the belly where all other meat on a pig is located, so it also contains more fat than baby back ribs which can add flavor to your meal but may leave you feeling greasier after eating them. Baby backs don’t have as much fat so if you choose these over their counterparts, try not to neglect to add some kind of rub or marinade for flavor.

Many people choose baby back ribs when grilling because they cook faster than spare ribs since they have less fat, but if you have the time to grill them low and slow, both types will give you a delicious meal when cooked properly. A great way to tell if ribs are done is by bending a bone. If it gives easily in one direction, that is a sign that your meat is tender and ready for eating! To learn more about cooking different kinds of meats, feel free to read our previous articles on beef, chicken, and turkey. 

Features Of Baby Back Ribs:

– Availability: These are becoming more popular in grocery stores but are still usually only available during the summer months. If you’re lucky, your nearest market may have them year round.

– Cost: On average these ribs will cost more than spareribs because they aren’t as readily available and aren’t always kept in stock. They also have less fat so there is less meat on each bone to sell to consumers.

– Texture: Baby backs can be prepared with either a dry rub or marinade before cooking to add flavor. These ribs are, for the most part, very tender when cooked properly so they don’t require much chewing nor do they have any gristle on them. They are also typically smaller since baby backs come from younger pigs which makes them ideal for smaller groups of people.

– Flavor: These ribs can be prepared with a dry rub or marinade which gives them the chance to absorb lots of flavor. The meat is very tender and not chewy so you’ll have no problem finishing your meal off if it’s drenched in tasty seasonings!

– Nutritional Information Per 4oz: Calories – 220 Cholesterol – 80mg Sodium – 160mg Carbohydrates – 0g Protein- 24g

– Size: On average there are about 5 bones per pound weight of these ribs, but that all depends on how thick each bone is. Many times they’re also cut down into two pieces which makes them easier to handle on the grill or in the oven. Make sure to ask your butcher if yours are cut in half before you buy them!

– Preparation: Just like any other type of meat, you want to make sure that it reaches a certain temperature. For baby back ribs, this is 160 degrees F which ensures all bacteria have been killed and makes the meat safe for eating. If you choose to marinade these ribs before cooking, do not reuse the marinade afterward because bacteria can grow in it and cause food poisoning if it wasn’t properly disposed after being used with raw meats. Also remember not to wash these meats because they could end up cross contaminating your kitchen sink or countertops with harmful germs from raw chicken or pork!

– Cooking Time: Baby backs cook faster than spare ribs because there is less fat and more meat to cook through. Since they don’t take as long, many people opt for these when grilling them since it doesn’t interrupt the flow of their meal or require much supervision.

– Group Size: These meats are great for small groups of friends and family since they’re smaller and typically easier to handle than larger roasts such as beef roasts which can be cooked on a grill but may take up more space or large amounts of time to finish cooking. It’s also nice to have leftover baby back ribs after a party so you can eat them later!

What Are St. Louis-Style Ribs?

St. Louis-style ribs are so named because they were originally developed in St. Louis, Missouri, where pork shoulders are cut into spare ribs before being slathered with a tomato-based barbecue sauce and grilled over charcoal or wood smoke. Butchers began trimming the spareribs — removing part of the rib bone — to give them a more manageable size and remove some excess fat. The bones and tough cartilage that remain after the meaty portion has been trimmed away make an extra effort necessary when eating these ribs: you’ve got to chew through all that cartilage and bones to get at the tender meat!

The only true way to determine if your set of ribs is truly “St. Louis” is to read the label on the package. Spare ribs are not used in this cut of meat, so if your package clearly reads “St Louis style ribs” then you will be getting spare ribs. Otherwise, your butcher is cutting his or her spareribs into St Louis-style racks to accommodate the barbecue sauce.

Features Of St. Louis-Style Ribs:

– Availability

St. Louis style ribs are only available in the spare rib portion of the pig. Since St Louis Style ribs are not actually a specific cut of meat, but rather spareribs that have been “trimmed” down to eliminate excess fat and remove some of the bone to expose more meat, they can be ordered by your butcher if they do not carry them on site. The best way is to order them online through places like Snake River Farms .

– Cost

You get what you pay for with this type of cut of pork! A rack (or 2) will run $25-$35 bucks depending on where you live, so it might be worth ordering instead via mail order – especially since there is no other recommended way to cook them! The other upside is that you may want to order more than one rack as since these racks will only feed 2 people, you might as well get enough for 4-6 people.

– Texture

St Louis Style Ribs (spareribs) are a great cut of meat and can be found at your local grocery store. They may or may not be labeled as St Louis style ribs, so make sure to ask the butcher if there’s any confusion. The bones and tough cartilage that remain after the meaty portion has been trimmed away makes an extra effort necessary when eating these ribs: you’ve got to chew through all that cartilage and bones to get at the tender meat!

– Flavor

St Louis Style Ribs have a great flavor similar to spare ribs, but with a bit less fat. You can use your favorite rub or marinade and they will be tasty as is! The only downside is that there isn’t much meat on each rack so it takes a full three racks to feed four people which may be too pricey for some budgets. It’s definitely worth it since St Louis Style Ribs are one of the high quality cuts of pork available. The taste is great – much better than other types of ribs like baby back or country style (which you do not want to cook St Louis-style).

– Nutritional Information Per 4 oz Servings

210 Calories; 18 g protein; 5 g carbohydrate; 0 g fat (0 g saturated fat); 97 mg cholesterol; 0 g fiber

– Size

A St Louis Style Rib Rack has 22 ribs. Each rack is about 3/4 of a pound so you are looking at around 2 1/2 pounds per whole rack of St Louis Style Ribs! They come in racks that normally accommodate two people, but if you can afford it – get enough for four or more since there isn’t much meat on each rack. It will be worth it because these are tasty and very high quality cuts of pork.

– Preparation

St Louis Style Ribs require all the usual preparation (tenderize, marinate) prior to cooking them like any other cut of meat. The only thing that is a little different is the way you cook them. Cooking them St Louis-style means cooking them at a high heat hard and fast to bring out their natural flavor and enhance it with your favorite rubs or sauces!

– Cooking Time (St. Louis Style)

Time is key when dealing with ribs and they’re better cooked low and slow, but we won’t do this for this type of cut since we want the ribs to maintain their shape and structure. Cooking these high protein cuts like pork loin or rib eyes medium rare will make it more difficult for the meat fibers to keep their shape so keep in mind what kind of cut you are dealing with before you go about deciding how to cook it.

– Group Size

These ribs will only feed 2 people, so if you want to serve 4 or more you should order enough racks for that many people. Ordering just one rack and expecting it to feed two adults is pushing your luck! If you can’t afford to order enough for everyone – maybe splitting a rack with someone would be the best option since they are pricey cuts of meat. 

St Louis Vs Baby Back Ribs: What Is The Difference?

Availability Of St Louis Vs Baby Back Ribs

St Louis ribs are readily available at supermarkets, while baby back ribs aren’t very common. If you go to a Mexican or Asian supermarket in your area, chances are you’ll find racks of baby backs. But if you head for the meat aisle at your local Kroger or Safeway, it’s hard to find anything but the St Louis cut. There may be some organic or specialty stores that carry baby backs though. For best results, try them both and decide which type you like better! The methods used for cooking each type of ribs should also be considered when choosing between these two types of rib cuts. 

Cost Of St Louis Vs Baby Back Ribs

Whole rack (about 6 pounds) of St Louis-cut pork ribs costs anywhere from $16 to $25 in most American supermarkets. A rack of baby back ribs would cost around the same price or even cheaper at most stores. You can also get the individual ribs separately, which are usually about half a pound each – these average out to be more expensive than getting a whole rack. If you’re buying online, it’s a different story though. Baby backs tend to be a lot cheaper when you buy them online, so if cost is your primary concern, check out sites like Amazon and Groupon before going shopping for your ribs.

Texture Of St Louis Vs Baby Back Ribs

The texture of baby backs is more tender than St Louis cut pork ribs. This makes baby backs seem more like normally cooked meat, rather than “falling off the bone” style barbecue ribs. On the other hand, St Louis cut ribs are very tough and chewy by themselves – they’re meant to be soaked in the sauce for at least an hour before cooking them which softens up their texture. 

Flavor Of St Louis Vs Baby Back Ribs

Baby back ribs tend to have a sweeter flavor than St Louis-style ribs, but that doesn’t mean you can just eat one type of rib without tasting the other! Most professional chefs suggest trying both types of ribs with different flavors of sauce so you can taste how differently each style is affected by sweet, smoky, tangy, and spicy flavors.

Size Of St Louis Vs Baby Back Ribs

A full rack of baby back ribs usually includes about seven meaty bones, while a full rack of St Louis-cut pork ribs has more like thirteen or fourteen ribs in one cut. A single slab of baby backs is also smaller than the typical slab of St Louis cut ribs. If you have a big group to feed, you might want to consider how much meat each person will be eating when choosing between these two options. Your guests won’t feel shortchanged if there are six or seven bones in their pile of ribs though – it’s just that they’ll probably go for seconds when given the choice!

Preparation Of St Louis Vs Baby Back Ribs

St Louis cut ribs need to be soaked in the sauce for at least an hour before cooking. This adds flavor and makes the ribs more tender. You can cook St Louis-style ribs without pre-soaking them, but they’ll end up tougher and less flavorful than baby backs if you do this. If you’re in a hurry when it comes to serving dinner, go with baby back ribs instead! You don’t want your guests waiting around even longer for food when they could be eating by now!

Cooking Time Of St Louis Vs Baby Back Ribs

Both kinds of rib cuts take about the same amount of time to cook (45 minutes per pound), although baby back ribs might take slightly longer if you choose not to soak them in the sauce before putting them on the barbecue. These are some of the best cooking methods for both cuts of ribs too! Sauce splashes and low heat might happen with either type of cut, but if you’re making sure to keep your grill’s heat at a steady 275 degrees Fahrenheit, then neither of these things should be an issue.

Group Size Of St Louis Vs Baby Back Ribs

When buying ribs for a large party or family get-together, the more ribs there are in one package, the better – this is why baby backs can be found so cheap online sometimes. A single slab of St Louis cut pork ribs will feed about 3 people while each slab of baby back ribs can feed 6 or 7 people comfortably. If you have a really big group that you have to feed, or just need some leftovers for the freezer, St Louis cut ribs are the way to go.

St Louis Vs Baby Back Ribs: Which One Is Better?

If you’re new to cooking ribs at home and don’t know what type of ribs you should buy, start with baby back ribs. They tend to be less tough than St Louis cut pork ribs since they haven’t had as much time to become chewy. Baby back ribs also cook slightly faster (although not by much) and taste more like normal meat when cooked rather than falling off the bone-style barbecue ribs. The only downside is that baby backs only come in full slabs while St Louis cuts can be found sold as single ribs.

St Louis Vs Bbq Ribs: Whatever you choose, you can’t go wrong as long as your grill is hot enough and you have a good sauce! Your friends and family will thank you for being the rib master.

St Louis Vs Baby Back Ribs: The Winner Is?

St Louis cut pork ribs are chewier and have more bones to pick through, but they also tend to taste more like regular meat. Baby back ribs are easier to eat with less mess, but baby backs can get incredibly tender if you let them soak in the barbecue sauce long enough. There’s no right answer when it comes down to St Louis Vs Baby Back Ribs – just try them both so you can decide which one is your favorite!

Step-by-Step Guide: How to Prepare St. Louis Style Ribs for Smoking?

After comparing St Louis vs Baby Back Ribs, many people wonder how to prepare St. Louis Style Ribs for smoking. Here are some easy ways to prepare your favorite cut of pork for smoking:

Step 1: Remove Membrane From Rib Rack

– Place rack in the sink and remove membrane by inserting fingers under the long edge of the thin side and pulling toward you.

– Your rack is now ready for rub or marinade. You can remove the membrane after your ribs are thoroughly cooked by inserting a spoon between the membrane and bones to loosen it up, then pulling it out completely.

Step 2: Apply Marinade

– For 30 minutes prior to application of BBQ sauce, use this time not only to apply any dry rubs selected, but also to apply any wet marinades that will act as tenderizers. 

– If you want to cut down on sugar content in your baby’s back ribs or spareribs, consider using a fruit juice-based wet marinade. Mustards work well too! 

Step 3: Rub Your Rib Rack with a Dry Rub

– Apply dry rub generously to both sides of ribs. If you are using a gas grill, it is best to cook the ribs on indirect heat rather than directly over the flame or burners for about 3 hours. 

– If cooking in the oven, place rack in a pan with meat side down and bake at 250 degrees F for 3 hours.

Step 4: Wrap Your Ribs in Foil

– When ribs are done, wrap them tightly in aluminum foil. This will keep the juices from being absorbed into your bread or tortillas that are often used to make burritos, tacos, etc. 

– Return wrapped ribs to smoker or oven set at 225 degrees F for 1 hour before serving.

Step 5: Apply BBQ Sauce

– Another secret to making flavorful St. Louis ribs is to apply your sauce just as the ribs come off of the heat source and again about 30 minutes before serving time. This will allow the sugars in the sauce to caramelize, giving it a deep color and flavor.

– If using a gas grill, cook ribs over low indirect heat for 2 hours or until tender enough to pull apart with fingers. Ensure that they do not burn by adding more unlit burners underneath if necessary. At this point, you can choose whether or not to baste them with barbecue sauce from time to time during their final 15 minutes of cooking on direct heat over medium flame. 

– If cooking in the oven, apply BBQ sauce about 3 hours into your baking process. 

Step 6: Let the Ribs Rest Before Serving

– Finally, let them rest for 20 minutes before serving to allow meat fibers to relax and hold more juice! Then enjoy!

Step-by-Step Guide: How to Prepare Baby Back Ribs for Smoking?

When preparing ribs, it is important to make sure they are ready for smoking. This means they will be less fatty and bony and easier to eat once the meat has been cooked. Any excess fat should be trimmed off before cooking commences, but there can also be some bones that need removing too. The easiest way to do this is by using a sharp boning knife, but if you’re not comfortable with using such a knife then ask your butcher to prepare them for you instead.

Step 1: To start off with, remove all of the membranes from both sides of the ribs then trim away any excess fat or skin so that only moist red meat remains on each side of the ribs. It is worth noting here that when removing the membranes, there will probably be some meat still attached to them – this can simply be cut away with a sharp knife.

Step 2: If the ribs have too much fat on them already then you’ll need to remove it with either a grinder or sharp knife. The best way of doing this is by cutting off the excess fat at the top of each rib, but leaving enough meat on them so that they are still quite moist when cooked. 

Step 3: Now that there is no membrane left on the back of your ribs, if you wish to add extra flavor (such as liquid smoke) to your pork ribs then now would be a good time. Simply pour in half an ounce (15ml) liquid smoke per pound (450g) of ribs, pat dry the meat with some paper towels and leave for twenty minutes before smoking.

Step 4: To ensure that your ribs are tender when cooking them, you may need to remove some of the bones in the middle part of the rack. This can be tricky if you don’t know what you’re doing though, so it’s best to ask your butcher at the local supermarket to do this for you – they’ll usually do this while you wait. Once all of your bones have been removed, season both sides (exterior) generously with salt and pepper (to taste). Leave them like this for at least thirty minutes but no longer than one hour before smoking them. If there is any meat hanging off of the end of each bone, this can be cut off with a sharp knife to make the rack look more aesthetically pleasing.

Step 5: Now that your ribs are ready for smoking, it is time to begin the actual process. The easiest way of doing this is by using an electric smoker or barbecue, however, there are other ways in which you may choose to cook them (see below). If you’re using an electric smoker then set it up (according to the manufacturer’s instructions) and place the ribs on the ‘grill’ section of the device – do not use any wood chips whilst cooking as this will affect their flavor. Once all of your ribs are in place on the electric smoker, cover them tightly with tin foil before turning both heat settings on (medium and low).

Step 6: If cooking your ribs over a barbecue or gas-fuelled grill, place them on to the hottest part of the barbecue and allow them to cook for five minutes. Afterward move the rack down to around twelve centimeters above the heat source and cover with tin foil. Flip the ribs over after six minutes before lowering the temperature to medium and adding wood chips (according to instructions) – if you’re not sure how much wood chips to use then be conservative until you’ve tried this process out a few times. Cook the ribs like this for another ten minutes before removing from heat and covering with tin foil again – it is important that both heat sources are turned off at this stage as leaving them on may dry out the ribs.

Step 7: Finally, the last part of the process will involve cutting your rack in half and using a sharp knife to remove any excess fat and skin – you can discard this if you like (however eating it is encouraged). The final step before serving would be to apply some barbecue sauce (or another glaze) generously then cook under medium-high heat for around ten minutes or until heated through – do not leave unattended when doing this as it may burn the outside of your ribs! 

FAQs 

St Louis Cut Ribs Vs Baby Back Ribs – Which One Is More Tender?

This is very much up for debate: Some say baby back ribs are less chewy and provide better flavor, while others claim that St Louis cut ribs actually have more flavor and better texture once they’re cooked. It might depend on who you’re cooking them for, and what kind of cut they prefer.

 St Louis Cut Vs BabyBack Ribs – Which One Is More Healthy?

St Louis cut ribs and baby back ribs both contain less fat than spare ribs since the excess fat and connective tissue is trimmed off before they’re sold at most butcher shops and grocery stores. This also means that they’re both more expensive than spareribs, simply because you’re buying less meat.

St Louis cut ribs and baby back ribs are healthier for you, too: They have lower cholesterol, much less fat, and no extra calories from cooking oil. If you want to make a healthier choice when barbecuing pork, then either of these two cuts would be a good option to consider.

Why Is St Louis Cut Ribs Less Chewy? 

This is very much up for debate: Some say baby back ribs are less chewy and provide better flavor, while others claim that St Louis cut ribs actually have more flavor and better texture once they’re cooked. It might depend on who you’re cooking them for, and what kind of cut they prefer.

What Affects Tenderness? 

Baby back ribs tend to cost more than St Louis cut ribs because the meat runs closer together and stays on bone better, so it’s easier to pick them up and eat them.

How Many More Calories In St Louis Cut Ribs? 

No extra calories from cooking oil. If you want to make a healthier choice when barbecuing pork, then either of these two cuts would be a good option to consider.

Why are Baby Back Ribs More Expensive?

Baby back ribs are more expensive than spare ribs because they come from the higher, meatier portion of the rib cage immediately below the spine and above and including the loin filet. Baby back ribs typically weigh about 3/4 to 1 pound per slab and sell for $7 to $11 per pound at retail.

What Is The Difference Between St Louis And Full Spare Ribs?

St Louis-style spareribs are just that — spareribs with the sternum or cartilage, breastbone, cartilage, and adjoining rib bones removed prior to cooking. This gives them a rectangular shape more suitable for cutting into portions before cooking. It also reduces shrinkage during the slow-smoking process.

What Are The Meatiest Ribs?

The Meatiest ribs are spareribs with the breastbone/cartilage and adjoining rib bones removed. This is what you get when you buy St Louis-style spareribs at a grocery store or restaurant.

What Are The Cheapest Ribs?

Spareribs are the cheapest type of ribs – partly because they contain less meat, but mainly because they’re more difficult to cut into portions than baby backs or St Louis-style ribs — requiring knife skills that not everyone possesses. 

What Type of Ribs is the Most Tender?

The meatiest ribs – spareribs with the breastbone/cartilage and adjoining rib bones removed — will be the most tender.

What Type of Rib is The Most Flavorful?

Spareribs, being made up of a variety of muscles, have a more complex flavor than baby backs or St Louis-style ribs. They’re also fattier.

How do I Know if Ribs are done?

Rib doneness can usually be determined by examining the amount of “meat” clinging to each bone. In general, ribs should be cooked until this meat reaches an internal temperature between 195°F and 205°F (or for those who prefer to use pork rind as a guide, until their meat reaches an internal temperature of 170°F).

How do I Remove the Membrane from the Ribs?

The membrane (silverskin) should be removed from ribs prior to cooking. If you’re cooking spareribs or baby back ribs directly over a flame/coals, this is simple to do — just tear the membranes with your fingers and remove them. 

If you’re cooking St Louis-style ribs on a grill, smoker, or conventional oven, it’s very difficult to remove the membrane once these meats have been cooked because it will be sticking tightly to the meat. The best way around this is to cook these meats at low temperatures so that they can cook longer and still come up to an internal temperature high enough for the membrane to shrink and come loose from the meat.

How do I Reheat Cold Ribs?

Reheated cold ribs should be heated slowly in a low oven, insulated with aluminum foil or other heat-proof material to trap heat and moisture.

How To Make the Best Smoked Ribs?

For the best-tasting ribs, take your time when preparing and cooking them. Don’t rush things or you may end up with a meal that’s not only less delicious but also less healthy.

What’s The Best Way To Store Ribs?

To store ribs, cool them completely to room temperature in their original packaging if possible, then seal them in heavy-duty aluminum foil or plastic freezer bags and refrigerate for up to 3 days or freeze them for up to 2 months. 

How do I Reheat Frozen Ribs?

Frozen ribs should be thawed thoroughly in the refrigerator overnight before reheating. The slow cooker is a great place to reheat frozen ribs. So is the oven. Just put it on 300 Fahrenheit and heat it for 20 minutes. Use any other heat source at your own risk.

How To Make Great Ribs in the Oven?

To make the best ribs in the oven, use a dry method of cooking (cooking them without basting or adding any type of sauce). This will produce the most tender and flavorful ribs.

How Do I Make Tender Ribs?

The best way to cook ribs so that they come out tender is to cook them low and slow – at a temperature between 225°F and 250°F for 2 to 3 hours — rather than over high heat so they have plenty of time to break down tough connective tissue. After this initial period, you can then crank up the heat if you want your ribs browned and crispy on the outside.

Can You Grill Ribs In The Oven?

Yes! To grill ribs indoors, set your oven to its broil setting. Place rinsed and dried ribs directly on the top rack, about 4 inches from the heating element, and broil for 3 or 4 minutes per side (or until they’re crispy brown), basting with barbecue sauce every 2 minutes or so during cooking.

What Is The Best Way To Cover Ribs?

For best results, cover ribs using aluminum foil whenever possible – either before cooking them or after they’ve been cooked and removed from heat and allowed to rest for a few minutes. This allows slow-cooking steam to finish the job of tenderizing the meat while keeping it moist and flavorful at the same time. 

How Long Do You Have to Let Ribs Rest After Cooking?

Cooked ribs should be allowed to rest for a few minutes after they come off the smoker or grill before serving. This process – called “relaxing” — allows the meat fibers to relax, reabsorb some moisture, and will help you avoid losing those flavorful juices as soon as you cut into them. To accomplish this, simply remove ribs from heat, cover them loosely with aluminum foil or a clean kitchen towel, and allow them to sit for 5-10 minutes before slicing and serving. 

How To Make Ribs in the Instant Pot?

To make ribs in the Instant Pot, combine 1 cup water or beef broth with 2-3 tablespoons of liquid smoke and add a rack to your Instant Pot. Then place ribs on top of the rack and cook on Manual for 55 minutes and NPR (Natural Pressure Release) for 10 minutes. When ribs are finished cooking, remove them from pot and rest on a baking sheet covered with foil so that they don’t dry out while cooling down. You can then broil them for 4 or 5 minutes until crispy if desired. 

What Is The Best Sauce To Use On Ribs?

The best sauce to use on ribs is one that complements their smoky flavor while adding sweetness, heat, and tanginess. This could be just about anything from a store-bought barbecue sauce to your favorite homemade creation. Even a simple mixture of ketchup and butter will do in a pinch! 

Are Baby Back Ribs A Special Cut Of Pork?

Baby back pork ribs are cut from the same ribs as spareribs but they come from higher up on the pig near the backbone, which means they’re smaller than spareribs but still plenty meaty inside. They also cook faster than spareribs due to their size.

Conclusion 

So, St Louis vs Baby Back Ribs: what’s the verdict? Are St Louis ribs better or are Baby Back ribs better? The answer is – it depends. They both have their own unique flavor and texture that make them special in their own way. If you’re looking for a traditional rib experience, go with a rack of St Louis style ribs. But if you want something with a bit more of a kick, Baby Back ribs are the perfect choice.

No matter which type of ribs you choose, we can help you cook them to perfection at one of our award-winning restaurants. I hope you enjoyed reading this blog post about the difference between St Louis vs Baby Back ribs. If you have any other questions, feel free to ask in the comments below!