St. Louis Ribs vs Baby Back Ribs: Which Are Best?

St. Louis ribs versus baby back ribs: Which ribs will satisfy your taste buds best?

When it comes to barbecue, the debate between St. Louis ribs and baby back ribs is a hot topic among food enthusiasts. Both types of ribs have their unique qualities that make them favorites in the grilling world.

I was brought up thinking baby backs were the best for BBQ. Then, on a recent trip eating my way through St. Louis, I became a big fan of St. Louis–style ribs.

I decided I needed a deep dive into the world of pork ribs. I talked to a number of different pit masters, did my homework, and, of course, cooked a bunch of barbecue ribs. 

Here’s what you need to know.

What are St. Louis Ribs?

St. Louis ribs vs baby back ribs: The first difference is appearance. These flat, large ribs are St. Louis.

Rib Cut and Appearance

​Ribs from the underbelly of the hog are used for St. Louis–style spare ribs.

St. Louis ribs are trimmed spare ribs with the sternum bone, cartilage, and rib tips removed, resulting in a rectangular shape.

The St. Louis cut is larger and flatter than cuts of baby backs. St. Louis ribs also have a higher fat content compared to baby back ribs, which contributes to their rich flavor and tenderness.

According to the USDA, a slab of spare ribs, aka St. Louis ribs, needs to have at least 11 bones. The typical rack of ribs weighs between 2½ and 3 pounds.

Ribs made with my St. Louis rib recipe

Cooking Method

When preparing St. Louis ribs, remember that they benefit from low-and-slow cooking methods like smoking, grilling, or baking. The longer cooking time at low temps helps to render the fat and break down the connective tissue, which tenderizes the meat.

These ribs are often seasoned with a dry rub or marinade before cooking to enhance their flavor. Here’s my foolproof recipe for St. Louis ribs.

Flavor Profile

St. Louis ribs are known for their robust and savory taste, with a perfect balance of meatiness and fat that melts in your mouth.

The rich marbling of fat within the meat adds moisture and juiciness, making them a favorite among barbecue lovers.

St. Louis ribs at one of our North Carolina foodie destinations

Texture and Tenderness

St. Louis ribs have a meaty texture that is slightly chewier than the texture of baby back ribs, offering a satisfying bite with each mouthful.

Cooked properly, these ribs achieve a perfect balance of tenderness, being neither overly soft or mushy.

What are Baby Back Ribs?

Slabs of baby back ribs in the smoker on a Charleston food tour

Rib Cut and Appearance

Baby back ribs, also known as loin ribs or loin back ribs, are leaner and more curved than St. Louis ribs. 

Baby back ribs are cut from the top of the ribcage, located close to the spine. In other words, they are from the pig’s back, which is where the second half of their name comes from. 

They are called "baby" not because they come from baby pigs, but because they are shorter in comparison with spare ribs. 

Although short, they do have a high meat-to-bone ratio and slightly less fat content than St. Louis ribs.

The average weight for an 11-to-13-bone slab of baby back ribs is approximately 2 pounds.

Baby back vs St. Louis ribs? These small curved ribs are definitely baby backs.

Cooking Methods

When it comes to preparing baby back ribs, they are cooked similarly to spare ribs—grilled, smoked, or baked.

Like St. Louis ribs, baby back ribs are often cooked low and slow for optimal tenderness, allowing the meat to tenderize while keeping it juicy and flavorful.

However, because of their smaller size, baby back ribs will require less time to cook to reach the same internal temperature of 190–200°.

Flavor Profile

Baby back ribs are known for their mild flavor profile, making them a popular choice among those who prefer a more delicate taste in their ribs.

While still not considered a lean protein, baby back ribs tend to be leaner than St. Louis ribs. The reduced fat makes them slightly less rich tasting and slightly more sweet.

The only place I’ve ever seen baby back ribs topped with chives is in California.

Texture and Tenderness

When cooked right, baby back ribs can be just as tender as St. Louis spare ribs. 

The lower fat content does make them harder to brown, but personally, that doesn’t bother me. 

​St. Louis Ribs Vs Baby Back Ribs

​Now that you know the difference between baby back ribs and spare ribs, you’re probably wondering which one is better. Ultimately, you’ll have to answer that one for yourself—but here’s my input.

Which ribs are better, St. Louis or Baby Backs?

When deciding between St Louis ribs and baby back ribs, it all comes down to your personal preference. Both can make a delicious plate of ribs. Even the most educated and experienced rib connoisseur will have a hard time making a definitive choice.

In general, if you enjoy richer, fattier cuts with a more intense taste, St Louis ribs will be a great choice for you. 

My answer to baby back ribs vs spare ribs? I’ll take the larger, meatier, fattier St. Louis–style ribs.

On the other hand, if you prefer leaner cuts with a lighter flavor that are quicker to cook, then baby backs sound like they would be the best ribs for you.

I find the preparation and BBQ sauce can sway my choice more than the type of rib. But, all things being equal, I would probably go for the St. Louis cut. I like the bold flavor and am a little bit partial to big ribs over small ribs. 

Purchasing Your Ribs

Whether you've decided on a baby back rack, or the St. Louis cut, purchase your ribs from a trusted source. It can be your local grocery store or one of your neighborhood butcher shops. If you have previously been satisfied with other pork products, like pork loin or pork chops, that you have purchased from a particular vendor, there is good reason to trust them with your ribs.

When selecting slabs of ribs from either type of cut, look at how the meat covers the bones. A good rule of thumb: Go for more rather than less meat. 

Purchase a high-quality rack of ribs from your grocer or butcher.

Barbecue Style

If there's one thing I’ve learned traveling through the BBQ states of Maryland, Missouri, North Carolina, South Carolina, Tennessee, Texas, and Virginia, it's that there are so many different barbecue styles. And there are even sub-styles and individual pit master styles.

Some sauce first, some just rub, some only kosher salt. Delicious ribs can be smoked with different types of wood pellets, grilled over a hardwood fire or charcoal, or slowly baked in the oven. It's all a matter of preference, and sometimes that comes along with where you're from.

The only ribs I've decided I don't like are those that are either cooked too long or at too high of a temperature. I need tender meat, and you can consistently achieve that with low-and-slow cooking. To me, cooking low and slow typically matters more than what your cooking vessel or heat source is.

Memphis-style BBQ ribs at world-famous Rendezvous have the rub added after cooking.

BBQ Sauce And Rubs

I like to rub my ribs lightly before cooking and sauce them at the end for the last half hour of cooking.

I prefer a rub without brown sugar because the sugar can burn easily. So, I usually make my own rub (details are in my rib recipe).

BBQ sauce has many more choices—maybe even too many. Take a walk down the barbecue sauce aisle at the grocer, and you can be there for a half hour if you don't have a sauce already picked out before you start looking.

BBQ sauces range from sweet to vinegary to spicy. BBQ joints in the South usually offer a variety, and I usually try them all. 

Again, its a matter of personal preference—there’s a reason why there are so many choices!

I’d love to hear what you decide when it comes to St. Louis–style ribs vs baby back ribs and your favorite BBQ sauce. Please, let me know in the comments section below!

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