Pork ribs are popular among every barbeque enthusiast and they come in various forms. Among the famous ones are baby back and St Louis ribs. It is good to understand their differences and other traits that will guarantee better results.
Baby back ribs are curve-like bones that are cut from the top rib cage of a pig but just below the pig’s loin muscles. They are situated closer to the backbone and tend to be wide on one side and also tiny than the spare ribs. Thus their name baby back. On the other hand, St Louis ribs are flat and with a lot of meat. They are cut from the belly of a pig below the breastbone.
There is more to just their definition differences. This article will equip you with the knowledge to differentiate them easily.
Differences between St Louis vs. Baby Back Ribs
However, baby back and St Louis are both ribs cut from a pig. They have some differences that make them differ from one another. Here are the essential differences that exist between the two you should learn about
Area of Cut
Although their names imply that they are cut from the ribs, they come from different parts of a pig’s ribs. St Louis is cut from the right side of the pig’s belly below the ribcage. This is the exact part the spare ribs are cut from. In fact, St Louis ribs are spare ribs that have been well-trimmed with less cartilage and breastbone.
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On the other hand, baby back ribs are sometimes referred to as high on the hog. This tells more about their location. They are cut from the highest part of the rib close to the spine. You cut baby back ribs after removing the loin, thus their other name, loin ribs.
Size and shape
Among the simplest ways of identifying the baby back and St Louis ribs is by looking at their size and shape. Based on the way of butcher cutting, baby back ribs normally have ten to thirteen ribs.
However, sometimes you can find cheater racks. This is a baby back rib with less than ten ribs. The baby back slab has one of its sides wider than the other. The long bones have a length of 6 inches, whereas the short bones have up to 3 inches. The bones on these pieces are normally a little curved, thus giving them a distinct curved shape.
St Louis ribs, on the other hand, are almost from where the baby back ribs are, but they are flat, unlike the curved baby back ribs. They have a more appealing look. They are made up of eleven to thirteen bones with a length of 5 to 6 inches. They are usually straight and wide. A normal cut weighs about two to three pounds; this is the same weight to expect from the baby cut.
Price
When buying pork ribs, you should be considerate of their price. Normally prices tend to vary based on your location or butcher. However, despite these two factors and any other, baby back ribs are always more costly than the St. Louis ribs. Also, they have a higher demand. They are tender, lean and small. Also, they are made up of fewer muscles or connective tissues, thus easy to chew. This is why they have a higher demand and expensive cost.
Flavor
In most cases, the flavor you should expect from your pork ribs is based on the recipe you follow more than their actual flavor. However, there is always their original flavor; St. Louis ribs taste better than baby back ribs. They contain more fats that contribute a lot to the rich flavor you get. It is normally sweet and flavorful; therefore, you should use minimum sauce when marinating. Most people choose St. Louis because of its flavor, while baby back is normally required due to its tenderness.
Fat and meat content
St. Louis cut is always tougher and has many muscles than the baby back, but it has high-fat content than the latter. Baby back is normally lean and tender; this means you will need to do a lot of marbling before preparing them to get a better flavor. Concerning meat content, baby back’s bones have less meat than St. Louis ribs. For instance, one rack of baby back weighs 1 to 2 pounds while St. Louis weighs 2 to 3 pounds.
Ways to prepare and cook
Normally preparing and cooking these ribs vary based on what is in either of their recipes. Most people prefer smoking, making it the commonest among the two. Using a smoker to cook will add a deeper smoky flavor to your ribs through a low and slow cooking process. This as well makes your meat tender and easy to chew. You can use an oven in a smoker’s place if you do not have any.
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When it comes to seasoning and marinating, St. Louis ribs do not require a lot of ingredients and margination. You can season it using salt and pepper with a few spices and herbs to get a good taste and flavor. This is so because it has a lot of fat that enhances its natural flavor. Baby back ribs are lean and, therefore, do not have an intense flavor. A lot of preparation should be done before smoking so that it may give a great taste afterward.
Cooking time St Louis ribs vs. baby back
Baby back ribs are naturally tender; thus, they take a short time to cook at a higher temperature. However, when it comes to St. Louis, a little more patience is needed. As mentioned earlier, they are made of muscles and connective tissues, thus tougher. Thus, you should expect them to cook for a long time under low heat. With this, you can easily attain the fall-off-the-bone experience.
For instance, if baby back and St. Louis bones are cooked at 300 degrees F, the baby back ribs tend to take about one and a half to two hours. On the other hand, the tough St. Louis ribs will take about two and a half to three hours.
Baby back vs. St Louis ribs for smoking
Baby back ribs are the best option for smoking. However, St. Louis ribs have more fat and give you an intense pork flavor. They do not have more meat on their bones. Also, they are composed of many connective tissues and muscles, making them hard to chew. Baby back ribs are smaller and tender, meaning you will spend less time cooking them and get a lot of meat. They are the best option, especially when smoking for many people.
Sometimes this entirely depends on personal preference. For instance, you will find person A choosing St. Louis for smoking rather than baby back ribs because of the rich flavor. On the other hand, person B will opt for baby back ribs because of their amount of meat and tenderness. So, in most cases, it is about what you prefer as a person.
Baby back ribs vs. St Louis cooking temp
As mentioned before, St. Louis ribs are tougher than baby back ribs; this means they are better cooked at a lower temperature but for a longer time. Therefore, St. Louis ribs should be cooked at an internal temperature of 185 to 190 degrees F. On the other hand, baby back need to be cooked at a higher temperature for a short time, thus their internal temperature should be around 190 to 200 degrees F.
Bottom line
Baby back and St Louis ribs can easily be confused, especially for newcomers. However, Baby back ribs are famous among many people due to their tenderness and short cooking time. In comparison, the St. Louis ribs are known for having an intense pork flavor but are hard to chew because of the muscles and connective tissues.
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