The Advantages And Disadvantages Of Baby Back Ribs Vs St Louis Style
What To Know
- Baby back ribs are also known for their tenderness and flavor, which comes from the fact that they are closer to the pig’s loin.
- This involves smoking the ribs for three hours, then wrapping them in foil and cooking them for another two hours, and finally removing the foil and cooking them for one more hour to get a nice crust on the outside.
- If you like a lighter, more tender rib with a sweet flavor, then baby back ribs are the way to go.
Are you a fan of baby back pork ribs? Have you ever wondered how they differ from St. Louis style ribs? Well, wonder no more! In this blog post, we’ll be discussing the differences between these two types of ribs. You’ll never have to wonder about The differences between baby back ribs and st louis style again!
The differences between Baby Back Ribs And St Louis Style
When it comes to barbecue, there are a lot of different cuts of meat to choose from. Two of the most popular cuts for backyard grill masters are baby back ribs and St. Louis style ribs. While both are delicious, there are some key differences between the two that are worth exploring.
First, let’s talk about baby back ribs. These ribs are cut from the top of the pig’s ribcage, near the spine. They are smaller and leaner than St. Louis style ribs, which makes them a great choice for people who want a lighter meal. Baby back ribs are also known for their tenderness and flavor, which comes from the fact that they are closer to the pig’s loin. The meat on baby back ribs is also more marbled, which means it has more fat running through it. This can make them more flavorful, but also more prone to drying out if they are overcooked.
Now, let’s move on to St. Louis style ribs. These ribs are cut from the lower part of the ribcage, closer to the belly. They are larger and meatier than baby back ribs, which makes them a great choice for people who want a heartier meal. St. Louis style ribs are also flatter than baby back ribs, which makes them easier to cook and more consistent in terms of doneness. The meat on St. Louis style ribs is also fattier, which makes them more forgiving if they are overcooked.
One of the biggest differences between baby back ribs and St. Louis style ribs is the way they are prepared. Baby back ribs are often cooked with a dry rub and then smoked or grilled over indirect heat. St. Louis style ribs, on the other hand, are typically trimmed and then cooked using the 3-2-1 method. This involves smoking the ribs for three hours, then wrapping them in foil and cooking them for another two hours, and finally removing the foil and cooking them for one more hour to get a nice crust on the outside.
Another key difference between the two types of ribs is their flavor profile. Baby back ribs are known for their sweetness, which comes from the fact that they are closer to the pig’s loin. They are often seasoned with a sweet and savory dry rub that complements this natural sweetness. St. Louis style ribs, on the other hand, are known for their smoky and savory flavor. They are often seasoned with a salt and pepper-based rub that allows the natural flavor of the meat to shine through.
So, which type of rib is better? That really depends on your personal preferences. If you like a lighter, more tender rib with a sweet flavor, then baby back ribs are the way to go. If you prefer a heartier, meatier rib with a smoky flavor, then St. Louis style ribs are the better choice. Ultimately, both types of ribs are delicious and can be cooked to perfection with a little bit of practice and patience.
The Many Use Cases Of Baby Back Ribs And St Louis Style: An In-Depth Look
The best uses for baby back ribs and St. Louis-style ribs are as a main dish, as part of a larger meal, and for barbecue. Baby back pork ribs are especially good when braised, smoked, or grilled, and they make a great addition to any barbecue. St. Louis-style ribs are best when baked, grilled, or braised, and they also make a great addition to any barbecue.
The Good And Bad Of Baby Back Ribs Versus St Louis Style
- As far as I’m concerned, there are only two kinds of ribs: baby backs and St. Louis–style. (And if you ask me, the only reason St. Louis–style ribs exist is that some smart marketing guy decided to call them that.) But a lot of people seem to be under the impression that there are more, and that baby backs are somehow inferior. To those people I say: Baby backs are the best ribs. And I will fight you on this.
- To help me make my case, I’ve enlisted the help of one of the most prominent pitmasters in the country, Aaron Franklin of Franklin Barbecue in Austin. He’s a baby back lover, too, and he’s never served St. Louis–style ribs at his restaurant. His reasoning is simple: “Baby backs are the perfect rib. You get more bang for your buck, more bone for bone. They’re just smaller, so they’re quicker to cook, too.”
- He makes a good point. If you’re only going to eat one rib, you might as well make it count, and the baby back definitely offers more bang for your buck. That’s not to say that St. Louis–style ribs aren’t good. They are. They’re just not baby backs. And I will fight you on this, too.
Which Option Would You Choose Between Baby Back Ribs And St Louis Style, Based On Your Preferences?
I prefer baby back pork ribs over St. Louis style ribs. I find that the meat is more tender and flavorful when it is cooked with the bone in, and baby back pork ribs have a nice ratio of meat to bone. That said, I do enjoy St. Louis style ribs from time to time as well. It really depends on my mood and what I’m in the mood for.
Popular Questions
- What Are The Best Sides To Serve With Baby Back Ribs And St Louis Style Ribs?
What Are The Best Sides To Serve With Baby Back Ribs And St Louis Style Ribs?
Southside BBQ’s menu includes classic sides such as bread, coleslaw, pickles, onions, and tomatoes. Their southern-style sides include collard greens, black-eyed peas, and cornbread. Other popular sides include mashed potatoes, rice, mac & cheese, and potato salad.
- What Is The Origin Of The St Louis Style Of Ribs?
The St. Louis style of ribs is characterized by their dry rub and their signature red color. They are traditionally served with a side of barbecue sauce.
The ribs are rubbed with a mix of spices, including paprika, garlic powder, onion powder, and celery seed. This gives them their characteristic red color. The ribs are then smoked for several hours over a mix of hickory and oak wood. This gives them their unique flavor. Finally, the ribs are finished with a coat of barbecue sauce.
- How Do You Cook St Louis Style Ribs?
St. Louis-style ribs are a particular way of preparing and serving ribs. They are named after the city of St. Louis, Missouri, which is where they were first popularized. The ribs are traditionally served dry, coated in a mixture of salt and spices, and smoked over a combination of hickory and oak wood.