When it comes to a tasty smoked pork rib, people tend to think about a summertime BBQ on their back porch with colleagues, friends or neighbours. It’s no doubt meaty pork ribs can be irresistible with its flavourful smell, Which tells the whole story to the neighbourhood that something great is currently happening on your smoker or grill.
Before your next cookout, you should probably get the best cut of pork rib everyone has a great time on your back porch. One of the commonly asked questions when trying to choose the best pork rib is the difference between baby back ribs and Saint Louis style pork ribs.
Thus, in this post, we will be discussing why you should a type of pork leg over the other.
Baby Back Ribs
When you hear the word pork ribs, the first thing that pops up in your mind is a baby back rib. This type of pork ribs are usually thinner and don’t include much meat on the bone. And for this reason, baby back ribs are generally what you get at restaurants.
Another distinctive feature off baby back ribs is it slightly curved bones. For those wondering where the name came from, what is called baby back ribs because it is gotten from the upper back part of the pig close to the spine after the removal of the loin. Baby back ribs are usually thought to come from piglets which are a popular misconception.
However, if you are concerned about the nutritional value the baby back ribs offers, then you should know that 3 oz of meat contains about 248 calories and 20 grams of protein.
Furthermore when you order a rack of ribs, you should expect about 8 to 13 ribs in a rack, and usually, a rack weighs 1 and 1/2 to 2 lbs. On top of that this type of needs is generally more expensive due to the increase in demand over the past few years.
This is not enough reason not to choose baby back ribs, but you should put them into consideration when planning a cookout with a lot of the guests.
St. Louis-Style Ribs
St. Louis style ribs also called spare ribs which is not one of the most picked types of meat when it comes to barbecue ribs, but don’t be fooled it will get you begging for more. Unlike the baby back ribs, these ribs are fatter and have more meat on the bone, which makes them a more delights food choice.
More so, if you’re looking to know where spare ribs come from then, you find it interesting that they are caught from the lower down closer to the pig’s stomach.
After cutting the ribs, its tops are removed as they are mostly cartilage and bones. After that, the meatier portion is left behind in a rectangular form.
For those wondering which of these ribs has the most tender cut, the st. Louis-style ribs usually have tougher meat compared to baby back ribs. But keep in mind that when St. Louis style rib cuts are properly cooked they can be just as tender.
Aside from St. Louis, these ribs are available anywhere in the United States and honeycomb in largest size compared to baby backs. The rack has an average weight between 2 and 1/2 to 3 lbs.
Even better, this Saint Louis style ribs are great for entertaining a large number of people since they are larger.
Further, this type of rib is called Saint Louis style because between 1930 to 1960, about 15 meat parking businesses were founded in an area called St Louis. At the time the larger meatpacking businesses were wasting 90% of ribs because they were selling rib-tip-intact spare ribs.
Therefore, the smaller Packers I responsible for the rectangular shape spare ribs we have today as they got ahead of the game by removing the tips. While the untrimmed slabs allow consumers to save more money per pound, purchasing trimmed slabs were worth it as it includes more meat. All in all the rectangular-shaped meaty became popularly called Saint Louis style ribs.
Generally, both ribs will make your taste bud John and your mouth watering. Whichever one you decide to splurge on will only be a matter of preference. Do you want a larger fattier rib or in smaller leaner rib?
Then that is totally up to you to decide what you want. Irrespective of what you choose, there is one thing that is common for all pork ribs in that is you’ll need a roll of paper towels and a bib.