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When it comes to enjoying a rib feast, barbecue lovers often debate between two main types: St. Louis ribs and baby back ribs. Although both come from pork and are exquisite when cooked properly, they have significant differences in flavor, texture, and preferred cooking methods. In this blog, we will explore these differences, their unique qualities, and their cooking methods, as well as the origins of each type of rib.
What are St. Louis Ribs?
St. Louis ribs are a specific cut of pork ribs that have been trimmed to achieve a more uniform, rectangular shape. This cut comes specifically from the lower section of the pork loin, known as spare ribs. What sets St. Louis ribs apart is not just their shape but also the fact that they contain more meat between each bone and a top layer of fat that provides a rich, juicy flavor during cooking.
Their name gives a direct hint to the city of St. Louis, Missouri. This cut was primarily popularized by butchers in that city, who perfected this style of cut to create a product that was appealing in both presentation and flavor.
St. Louis ribs are ideal for smoking or slow-cooking over several hours. Due to their higher fat and meat content, they perform well with low and slow cooking methods, allowing the fat to render and the meat to become tender and juicy. They are especially popular in barbecue competitions, where slow smoking is essential
What Are Baby Back Ribs?
Las costillas baby back, o pork back ribs, provienen de la parte superior de las costillas, cerca de la espina dorsal, justo debajo del lomo. Son más cortas que las costillas St. Louis y tienden a ser más curvadas y magras. La carne es tierna y se encuentra tanto entre los huesos como encima de ellos.
The term "baby" comes from their smaller size compared to larger cuts like St. Louis ribs. They are popular worldwide but have a strong association with modern American barbecue cuisine.
Baby back ribs are excellent for grilling or baking. Since they are leaner than St. Louis ribs, the cooking time is generally shorter. Many cooks prefer wrapping them in aluminum foil during part of the cooking process to retain moisture and ensure the meat stays juicy and tender.
St. Louis ribs are known for their rich texture and flavor potential due to their higher fat content. Baby back ribs, on the other hand, are appreciated for their tender, delicate meat with a subtly sweet taste.
At La Cuadra de Salvador, we constantly strive to innovate, ensuring our guests enjoy unforgettable experiences. That’s why we now present these spectacular St. Louis-style ribs, served with three different sauces: Our classic and smoky BBQ sauce. A sweeter option with syrups and honey, which pairs perfectly with the thickness of the meat. A spicy sauce that delivers more complex contrasts. Indulge in these flavors and discover a new dimension of barbecue at La Cuadra de Salvador.
Acompaña tus costillas con nuestra ensalada Coleslaw, aros de cebolla o nuestras increíbles papas fritas.
