Which Type Is Better: St. Louis Style Or Baby Back Rib? We Reveal The Truth!

st louis style pork rib vs baby back rib

If you’re a fan of ribs, then you know the debate over which type is better: St.Louis style or baby back?

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There are many factors to consider when making this decision.

These two different types of pork rib cuts are available at your local grocery store.

Both make great meals, but each has its own distinct flavor profile and preparation time requirements!

In this post, we will go into a detailed comparison of these two so that you get the best choice.

What is special about st.louis style pork ribs?

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St.Louis Style Pork Ribs are a unique type of ribs that are smoked with a sweet sauce and served dry.

The rib is rubbed in brown sugar, salt, pepper, and paprika before being smoked for an hour or so at 275 degrees Fahrenheit.

The St.Louis Style Pork Ribs is perfect for summertime grilling when you want something light but flavorful and satisfying at the same time.

It also tastes great cold as leftovers so don’t worry about feeling like you’re eating too much on those hot days-you can always save some for later!

What is special about baby back ribs?

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You’ve heard of baby back ribs, but do you know what makes them so special? Baby back ribs are a cut from the rib cage that is closer to the backbone than spareribs.

They have less fat and more meat on them as well.

This means they are perfect for grilling or cooking on your smoker! There’s nothing like coming home to a plate full of barbecued baby back ribs after a long day at work (or kids’ practice).

What are the differences between st.

louis style pork ribs and baby back ribs?

This is a comparison between the two different types of ribs, St.

Louis Pork Ribs and Baby Back Rips.

The following table show you some key differences to help you choose what type of rib will work best for your needs: 

 St. Louis Style Pork RibsBaby back ribs
Texture & Fat content– St. louis style pork ribs are cut from the shoulder – St. louis style pork ribs are fattier – St. louis style pork ribs have more cartilage and connective tissue than baby back ribs– Baby back ribs come from the loin – Baby back ribs have a higher meat-to-bone ratio – Baby back ribs are cut from near where the shoulder meets the spine, which is leaner
FlavorSt Louis style ribs taste richer than baby back due to higher levels of collagen and fatBaby back ribs have less tenderness and moisture due to its lower fat content
Cooking timeSt Louis style ribs have a chewier texture than baby back ribs because they’re cooked longerIt takes less time to cook
ServingSt louis style need some sort of sauce to make them taste betterBaby backs can be eaten on their own without any sauce or side dishes
PriceSt louis style pork is more expensive than baby back due to its thickness and higher fat contentBaby back is cheaper than St louis style pork

What are the similarities between st.

louis style pork ribs and baby back ribs?

1. They both have a similar taste and texture

St.Louis style pork ribs and baby back ribs are both known for their sweet, sticky barbecue sauce that’s perfect with a cold beer to wash it down.

These two styles of rib have similar taste and texture but differ in the way they’re cooked – St.

Louis-style is slow roasted while baby backs are smoked over an open flame until tender enough to fall off the bone after just three hours on average!

2. Both styles can be roasted with dry rubs or sauces for flavor and served with coleslaw or French fries

Serving ribs with coleslaw or french fries as a side dish can make for an ideal meal when entertaining guests.

Serving st.louis style pork and baby back rib dishes will not only satisfy your hungry crowd, but it’ll also leave them feeling like they hit the jackpot with all that delicious flavor!

3. They are cooked in the oven and smoked for hours at a low temperature

The ribs are smoked in an oven the produce a flavorful, tender meat.

They’re typically cooked at around 275 degrees Fahrenheit for hours to give them that great smoky taste and texture.

Which one is better?

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Each style has its own merits that may make one more suitable for your cooking needs or tastes than another.

One thing we can say with certainty is that both types of ribs are excellent sources of protein, calcium, iron and zinc! In the end, it comes down to personal preference.

The best type of rib is the one you enjoy!