Pork Ribs Pigs have 14 ribs. They are usually divided into 4 different cuts, depending on where they are on the rib cage. Baby Backs (aka: Loin Backs) Baby back ribs are located at the top of the ribcage and are named because of their size (you’re not cooking Piglet). They are closest to the backbone and nestled beneath the loin muscle. They are small, curved, round and most of the meat on top of the bone comes from the loin muscle. They are the leanest of the rib cuts and contain 8 to 14 bones per slab. The meat is located on the hump side of the bone, and depending on your butcher can have a ½ inch of delicious meat.
Slow smoke cooked at 225 degrees for four hours is the best way to enjoy Baby Backs. The low temperature over time will make the meat tender. Hold off on using any sauce until the very end. If you attempt to fast cook Baby Backs the meat will turn tough. Plan on one slab for every adult at your barbeque.
Spare Ribs (aka: Side Ribs) Spare ribs are cut from the end of the Baby Backs and run all the way down to the spine. The bones are flatter with more meat between the bones and increased marbling. This gives the meat a richer flavor and is the reason Spare Ribs are the cut of choice for many barbecue chefs. A slab of Spare Ribs is at least 11 bones and weighs around 3lbs.
Like Baby Backs, Spare Ribs should be slow smoke cooked at 225 degrees for 6 hours. Plan on one slab for every 2 adults at your barbecue.
St. Louis Cut Cut the tips off a slab of spare ribs and you have a St. Louis Cut of ribs. These make an excellent choice for recipes that require cooking the ribs in a way other then barbecuing.
If you do barbecue a St. Louis Cut, your best bet is to cook them just like a rack of Spare Ribs with one rack for every two adults.
Rib Tips If you have a rack of St. Louis Cut ribs, then somewhere there is a bunch of rib tips looking for a home. The extra percentage of cartilage make Rib Tips inedible to some and a delicacy to others. Normally they are chopped into small pieces, around 2”, and slow cooked.
Riblets Riblets are Baby Back ribs cut in half lengthwise and require a bone saw to make the cut. Generally cut in 1 to 2 inch wide strips, they are great on the grill. Make your life easier and ask your butcher to cut these for you, don’t try it at home with anything less than a zaw-saw.
Country Style Ribs Country ribs are actually skinny pork chops cut from the upper shoulder end of the loin. They have a lot of meat and are sometimes sold without the bone. Low temperature is the only way to go with these, the meat will dry out easily if not careful.