slabs st. louis style/cut pork spareribs

St. Louis style pork spareribs are a trimmed and rectangular cut of pork ribs derived from the side (belly) of the pig, specifically from the rib section between the shoulder and loin. This cut is created by removing the sternum bone, cartilage, and the protruding rib tips from whole side ribs (also called spare ribs), leaving a more uniform, rectangular slab approximately 6 inches wide. The resulting cut features 11-13 bones per slab and yields a higher meat-to-bone ratio than untrimmed spareribs, with less chewy cartilage and a more refined presentation. St. Louis ribs are characterized by a thin layer of meat above the bones and fat beneath, making them ideal for smoking and grilling. This cut originated in the American Midwest and has become the standard for competition barbecue.

St. Louis style spareribs are a staple of American barbecue, particularly in Midwestern and Southern cuisines. They are most commonly slow-smoked low and slow (225-250°F for 4-6 hours) using wood smoke, often finished with a dry rub and glazed with barbecue sauce. The uniform shape allows for even cooking and consistent results. These ribs are popular in competition barbecue, restaurant barbecue establishments, and home grilling. They can also be braised, baked, or grilled quickly over high heat after boiling or steaming to tenderness. St. Louis ribs pair well with tomato-based or vinegar-based sauces, dry rubs featuring brown sugar and spices, and accompaniments such as coleslaw and baked beans.