If you’ve ever been standing in the middle of a grocery store wondering what the difference is between St Louis vs Baby Back Ribs, welcome to my world. I wanted to know which tastes better, which cooks easiest, and which cooks the fastest, and all the other details that make these two versions of ribs different.
I’ve loved smoking and eating both of these and they are both so tasty that it’s hard to choose my favorite. However, each type of ribs has strengths and weaknesses that might make you choose one over the other for a specific recipe. You know we love tables to give better visuals so here’s a quick and easy snapshot of which style is best for your menu plan.
A Comparison Chart of St Louis vs Baby Back Ribs
| Characteristic | Baby Back Ribs | St Louis Ribs |
|---|---|---|
| Texture | More tender meat. More dry if not cooked properly. | Tougher if not cooked properly |
| Cooking Time | Three Hours Slow Smoked | Roughly Two Hours Grilled |
| Value | Less meat between the bones. May have meat on top of the bone as well. | More meat between the bones. No meat on top of the bone. |
| Flavor Profile | Lower fat = Less flavor. Marinating recommended. | Higher Fat Content = More Flavor. Dry rub recommended. |
| Best Cooking Method | Indirect Heat Required. Marinated and Slow Smoked is best. | Grilled, Roasted, or Slow Smoked |
| Shape | Rounded and Curved | Flat and Straight |
| Location on Pig | Back ribs of the hog attached to spine. Baby back are the smaller ones. | Front ribs of the hog attached to breast bone. |
| Cost | More Expensive unless on sale. | Less Expensive |
Baby Back Ribs
The tenderness of baby back ribs is legendary in the world of smoked meats. This portion of the rib is a short section that is attached to the spine on the back of the pig. It is attached to the spare rib but is the most tender and desirable rib section for both the meat between the bones and the layer of juicy meat on top.
Baby back ribs are between 3-6″ in length.
Baby back ribs are lean and can dry out very quickly if it is cooked for too long or at too high of heat. Don’t overcook them.
Use our homemade dry rub for ribs to bring on the flavor!
St Louis Ribs
You won’t find a more succulent rack of ribs anywhere that can compete with the flavor of St Louis Ribs. They come from the portion of ribs below the breast bone on the front of the pig. This meat is very fatty and can be tough if cooked incorrectly. However if you cook it low and slow, the meat is fall-off-the bone tender.
St Louis Ribs are between 5-6″ in length.
They have more meat than baby back ribs between the bones where baby back ribs have more meat on top of the bone so it evens out in the end. St Louis Ribs tend to be cheaper.
Our Smoked St Louis Style Ribs are so good! Be sure to try the recipe. Heck, we just love the Grilled St Louis Ribs too! Ribs all around!
FAQ
St Louis ribs. With more fat and a slower cook time, these ribs just melt in your mouth with flavor.
Baby back ribs. With less fat and marbling, baby back ribs are less prone to toughness and have a strong reputation for tender meat.
Baby back ribs can be cooked faster because they have a lower fat content, but they must be cooked on indirect heat because of the shape of the bone.
The two types of ribs are equally easy to cook and both have different properties to watch out for as well.
This cut of meat is more tender than any other rib meat and also often includes more of the back meat and not just the meat between the bones.
St Louis Ribs have more meat between the bones. Baby back ribs are often cut with extra meat from on top of the bones. So in the end it is probably a wash with about 50 percent bone and 50 percent meat in the package for both types.
Both types of ribs will need about three hours in the smoker, crock pot, oven or grill on indirect heat. Both types can also be cooked in the pressure cooker in significantly less time, but without the smoky flavor or char that we all love.
Which One Would I Choose?
Either type of rib can make a wonderful, tender, flavorful bbq meal your family or guests will thoroughly enjoy. It really comes down to making the choice for the right cooking method for your rib of choice to get tender fall-off-the-bone meat and your meal will be perfect!
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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