Baby Back Ribs vs. St Louis Ribs

St Louis Vs Baby Back Ribs: The Ultimate Showdown

First, let's take a look at the differences between St Louis and Baby Back Ribs. 

It's the age-old question: which is better, St Louis Ribs vs. Baby Back Ribs? Both have their fans, but which one comes out on top in the ultimate showdown? In this blog post, we'll look discuss St. Louis and Baby Back Ribs and see who comes out on top.

photo of st louis ribs and baby back ribs by Pederson's Farms

What are St Louis Style Ribs?

 St. Louis Style Ribs come from the hogs underbelly or lower rib cage. Also known as spare ribs, this tasty cut has more fat than baby back ribs. 

What are Baby Back Ribs?

 This cut is taken from the hogs rib cage near the backbone. Baby Back Ribs are meatier than St. Louis Style Ribs and cook more quickly.

Now that we know the differences between St. Louis and baby back ribs, let's take a look at how to cook them. For both types of ribs, you want to cook low and slow for optimal tenderness. Make sure the internal temperature reaches at least 145 F.

  • How To Cook St. Louis Style Ribs: Cook low and slow for optimal tenderness making sure the internal temperature reaches at least 145 F. BEST FOR: Roasting and grilling. Check out this Saint Louis Ribs recipe

  • How To Cook Baby Back Ribs: Cook low and slow for optimal tenderness making sure the internal temperature reaches at least 145 F. BEST FOR: Roasting, grilling, and braising. Here's how you cook baby back ribs in the oven: Baby Back Ribs Recipe

Are Baby Back Ribs Pork or Beef?

Baby Back Ribs are pork ribs. St. Louis Style Ribs can be either pork or beef, but most people prefer the pork variety.

Now that we know how to cook both types of ribs, let's take a look at who comes out on top in the ultimate showdown. After conducting an internal poll, Baby Back Ribs came out on top as the clear winner. They're meatier and cook more quickly than St. Louis Style Ribs, making them a more convenient option for busy cooks. So if you're looking for tender, delicious ribs, go with baby back ribs every time!

Pederson’s pork comes from Duroc-sired hogs making it some of the juiciest, most tender pork you can find! A product of the United States, their pork is beautifully pink in color and perfectly marbled.

This cut is taken from the hogs rib cage near the backbone. Baby Back Ribs are meatier than St. Louis Style Ribs and cook more quickly. 

Want to learn more about our Meaty Mission? Read all about how we got out start here

Do you have a favorite rib recipe? Share it in the comments below!