st louis style ribs or baby back?

Question

please describ to me in a profesional manner the diff between baby back ribs oppossed to st loius style ribs.... thanks

Answer 1

Baby back ribs, aka back ribs, aka loin ribs, aka loin back ribs, aka baby backs. First of all, let’s get this straight: Baby backs do not come from baby pigs! They are called "babies" because they are shorter than spare ribs. Back ribs are attached to the backbone on one end and to the spare ribs on the other. They contain 8-13 bones per slab, and are less fatty than other cuts. The slab is tapered at one end, with the shortest bones only about 3" and the longest about 6". Because they weigh less than spare ribs, they cook faster. They are curved like a hockey stick. Depending on how the butcher removes the loin meat that is on the convex side of the baby backs, some can have up to 1/2" of delicate, lean loin meat on the top. Most hungry adults can eat a whole slab of baby backs. Typically $4-8 per pound, and about 1.5-2 pounds per slab.

St. Louis cut ribs, aka barbecue cut. Lop the rib tips off a slab of spare ribs, and what remains is a flat rectangular slab called the St. Louis cut. Many experts like the taste of the St. Louis cut even better than the more expensive baby backs because there is more meat between the bones, and it is better marbled. Because the ribs are straight and flat, they are the best cut for recipes that require the ribs to be browned in a frying pan on the stovetop. If your butcher doesn't know what St. Louis cut means, get a new butcher or simply ask for spares with the rib tips or skirt meat removed. Then again, you may want to remove it yourself. The tips are fun eating and some people prefer them to other cuts (why, I will never know). Typically $3-7 per pound, a 3-3.5 pound slab can serve two people or one really hungry big man.

See picture of St. Louis ribs here
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=34&id=308

See picture of Babys at bottom of orange graph on right.
http://amazingribs.com/technique/ribs_glossary.html

Answer 2

Baby Back ribs are a cut of ribs toward the rear of the animal. Smaller and meatier

St Louis style are longer and generally called spare ribs
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from below
Baby back ribs are from the back loin. The bones are smaller in width and length. Look for slabs that are about 2 pounds, lean and meaty. If the bone is exposed, the cutters are shaving too much meat off. With ribs, the majority of the meat is in between the bones, but it’s nice to have it around the whole portion of the rib.

Answer 3

St. Louis style ribs are regular pork spare ribs that are squared off by cutting off the the sternum portion. Spare ribs are ribs closer to the sternun.

Baby back ribs are ribs from the loin, which is closer to the spine.

So if you imagine the rib cage, both ribs come from the same rib cage... the spare rib is the front/belly and the baby back is from the back of the rib cage.

The website below shows the difference between the two and how St Louis style ribs are prepared.

Answer 4

hi, I always boil mine for a pair hours (to cause them to mushy), then keep on with regardless of rub or marinade you want, and then placed them in the smoker/grill till the beef is a astounding darkish brown colour.