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Rib Question

Wondering, what's back or St. Louis style? What's the real difference?
Going to do a rib **** tomorrow and I always do baby back. Thinking St. Louis might be worth trying
Rochester Hills, MI


  • jlsmjlsm Posts: 929
    I like the BBs because they have less fat. 
    Owner of a large and a beloved mini in Philadelphia
  • Love St Louis.
    Cookin' on the coast
    Shellman Bluff, GA
    Medium BGE

  • henapplehenapple Posts: 15,577
    I like the taste better. When cut uniformly they cook even. I usually buy spares and trim myself. Try one of each.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • lousubcaplousubcap Posts: 10,567
    This like the "Ford vs Chevy" conversation.  I would suggest you give both a go and decide for yourself.  Lots of info out there in the "ether" that can help guide you.  Just an opinion and we all know what those are worth...
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
  • 4Runner4Runner Posts: 2,790
    More meat on St Louis.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • RLP443RLP443 Posts: 24
    I guess it will be a few racks of each. Thanks all.
    Rochester Hills, MI
  • pasoeggpasoegg Posts: 346
    edited November 2013
    I like the St. Louis using the turbo method......plenty of info on site for turbo method....beware - they are addicting!!

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • GrillmagicGrillmagic Posts: 1,471
    edited November 2013

    I have done Spares, St Louis and BB the last three weeks using the 3/2/1 method and my family voted big time for the Baby Backs. Me I thought they were all good but my wife thought the Spares and St Louis ribs were to fatty and since I like them all it looks like it's Baby Backs from now on.

    Dimondale, Michigan XL BGE
  • KennyLeeKennyLee Posts: 733
    Baby backs for me because as others have mentioned, way less fat.  I also think the BBs cook more evenly and are just as tender.


    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • TerrebanditTerrebandit Posts: 1,641
    I had a bad cook with baby backs several years ago. Not as moist as St. Louis style, so I've focused on the SL's. HOWEVER, today I ran into some baby backs for 1.97/lb, so I bought them and am giving them a try tomorrow.
    Dave - Austin, TX
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