Types of Ribs - what's the difference? (bbq, broil, loin)

[mmyk72]

I want to make some Instant Pot pork ribs which lots of people have raved about. Prefer as little fat as possible. What does Southern style vs St. Louis style mean? I see these choices at the store.

Thanks in adv.

[Mr_Geek]

This has some good info: Pork Cuts: The different cuts of ribs and pork

[mainebrokerman]

Originally Posted by Mr_Geek

This has some good info: Pork Cuts: The different cuts of ribs and pork

but where are the southern styles ??


we use to call spare-ribs from pork butts southern style ribs years ago,,,

country style ribs came off a pork loin the rib/blade end

boneless country styles come off a boneless pork rib end ..



thanks for posting this you can never get too much knowledge and tips when it come to our favorite ribs/meats

[Caligula1]

I love ribs, I'll be following this until it dies!!

[Humble and Kind]

Baby backs have less fat than spares. Spares can be cut whole or trimmed St. Louis style.

Country style ribs for us came from the pork shoulder, aka boston butt. You can get them from the end of the baby backs and I cant remember what they are called.

each one I've smoked, never instant pot them. I don't really even know what that means. lol

Less fat, go with baby backs/loin backs. They come from higher on the hog.

Good luck! Let us know how they turn out!

[mmyk72]

Originally Posted by Humble and Kind

Baby backs have less fat than spares. Spares can be cut whole or trimmed St. Louis style.

Country style ribs for us came from the pork shoulder, aka boston butt. You can get them from the end of the baby backs and I cant remember what they are called.

each one I've smoked, never instant pot them. I don't really even know what that means. lol

Less fat, go with baby backs/loin backs. They come from higher on the hog.

Good luck! Let us know how they turn out!

. Awesome info. Thanks!

[Caligula1]

I'm making some big ole spare ribs tonight, I'm doing them low and slow in the oven with a dry rub.
I will finish them with a BBQ sauce under the broiler..

[gguerra]

I prefer St. Louis cut. Yes they have more fat but that equals more flavor. They must be cooked enough so that most of the fat is rendered otherwise they are chewy and not good. I also prefer dry rub only to cook them and sauce on the side.

[SATX56]

SIL is always cooking ribs but I'm not familiar enough to identify them.