Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

St. Louis ribs ?? newbie question

edited November -1 in EggHead Forum
What in tarnation is a "St. Louis style" sparerib? My local Super-
saver has them on sale this week for $1.99 per lb. Should I pick
some up, or stick to buying baby-backs at $3. 89 per lb? Thanks
in advance, for helping a newbie!!


  • Tim MTim M Posts: 2,410
    Young forever,[p]Good question and a tough one to answer because its hard to understand. I grew up in St Louis and never had a rib there- let alone a St Louis cut one. The link below is a great site to learn about pork, it might help.[p]The St Louis rib is a spare rib (larger bone than a baby back) and the best I can figure - it's more about the bone "curve" than anything else. They trim it a bit differently too - but it's a spare rib.[p]Tim
    [ul][li]RibMan link[/ul]
  • SpinSpin Posts: 1,375
    Young forever,[p]Give them a try, cooking as you do with the baby backs. The only difference is the spares will take about 1-1.5 hours longer to cook.[p]Spin

Sign In or Register to comment.