Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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: 982
    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: 15,986
    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: 16,777
    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. # 38 for the win.  Life is too short for light/lite beer.  
  • 4Runner4Runner Posts: 2,948
    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: 414
    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: 1,546
    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: 782
    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: 1,718
    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
Sign In or Register to comment.
Click here for Forum Use Guidelines.