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St Louis vs Spares vs Baby Backs

post #1 of 12
Thread Starter 

Whats the diffs?  I thought St Louis and Spares were the same thing?

post #2 of 12

BBs are cut from the rib section up close to the spine.  Depending how they are cut they can have a bit of lean meat in them, similar to the loin since that is basically the section they are cut from.

 

Spare ribs are cut from the lower section of the ribs closer to the belly.  They have a higher fat content which I find to be more evenly distributed through the rib.  I find that spares are much more forgiving than BBs.   

 

A St Louis Spare rib is just how the spare is trimmed.   

 

Here you go.  Found this diagram online:

 

post #3 of 12
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post
 

BBs are cut from the rib section up close to the spine.  Depending how they are cut they can have a bit of lean meat in them, similar to the loin since that is basically the section they are cut from.

 

Spare ribs are cut from the lower section of the ribs closer to the belly.  They have a higher fat content which I find to be more evenly distributed through the rib.  I find that spares are much more forgiving than BBs.   

 

A St Louis Spare rib is just how the spare is trimmed.   

 

Ah got it, TY.  This guy also mentioned Kansas City cut. 

 

post #4 of 12
Quote:
Originally Posted by mummel View Post
 

 

Ah got it, TY.  This guy also mentioned Kansas City cut. 

 


I believe the KC cut and the SL cut are the same thing. 

post #5 of 12
Thread Starter 

So when Costco sells St Louis ribs, what part has been cut off vs the spares?

post #6 of 12
Thread Starter 

Ah nice pic in post #2.  I see the St. Louis cut is missing the tips. 

post #7 of 12

The rib tips have been cut off.  If you have a Wal Mart close to you, or a butcher, you can see the difference.  I noticed last week that Wal Mart sells the full spare rib and it is larger on one end that the other.  The SL cut is trimmed to look like a piano keyboard basically: very rectangular. 

post #8 of 12
Thread Starter 

This guy says a Kansas City cut = full spare - breast bone. 

 

But I dont see the tips on his spares.  They look rectangular to me?

post #9 of 12
Thread Starter 

Also this guy removed the breast bone cartilage.  Wouldnt that be above the baby back rib section?


Edited by mummel - 6/17/15 at 8:08am
post #10 of 12

Ah, that would explain it.  When I get SLCs from Costco or the grocer they still have the breast bone knuckle attached.  You can trim down the SLCs even further to remove that knuckle.  I don't bother. 

 

Gotta run.

post #11 of 12

I always get the full spare ribs (usually cheaper) then I trim them to St Louis style and use the trimmings for sausage, pepperoni, etc.

post #12 of 12
Thread Starter 

But look at the guy's vid.  He says he has spares, but at 3:57 he goes to cut off the breast bone.  Wouldnt the breast bone be above the baby back rib area?  They also look pretty rectangular to me so are these missing the tips?  

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