More tender than baby backs, due to a higher fat content, the St. Louis ribs are cut from the spare rib once the curved brisket section is removed. They are longer and not quite so curved as the baby backs, with an overall flatter, more uniform shape, making them a favorite contender among competition pit-masters.
Worths every penny! they were delicious and my Bbq Team won a competition
We have gotten 3 1st Place rib calls and a Grand Championship after swapping to these wonderful ribs ! Great marbling and awesome flavor!
Excellent flavor nicely even straight bones great marbeling
Wow were the ribs good. So much wonderful marbling I didn't have to trim them at all! They tasted so good just like I remember as a kid. (Before all the fat was breed out of modern pigs) Will be getting some more soon.
Great ribs, Cooked on Big Green egg. Meaty and Tender. Will definitely order again.