Dec '25 • Pig
Spare Ribs
Spareribs (The Flavor King)
Don't let the name fool you—these aren't "extra" or inferior.
- The Location: They sit further down the side of the hog, reaching all the way to the breastbone.
- The Meat: Unlike Baby Backs (where the meat is on top), Spareribs have the meat between the bones. Because they have more marbling and connective tissue, many pitmasters argue they are richer and more flavorful.
- The Look: The bones are flatter and straighter. You'll find a meaty "flap" (the diaphragm) on the back and a strip of cartilage at the bottom called rib tips.
The St. Louis Cut (The "Center Cut")
Take a rugged slab of Spareribs, lop off the gristly rib tips, remove the loose flap meat, and you’re left with a perfect, rectangular St. Louis Cut.
- Why we love it: It’s uniform, cooks evenly, and fits perfectly in a frying pan if you're cooking indoors.
- Competition Standard: If you’re competing in a KCBS contest, this is your go-to cut. It looks beautiful in the turn-in box.
- Cook Time: At a steady 225°F, these beauties take about 5 to 6 hours to reach smoky perfection.
📏 Long End vs. Short End?
If you're at a legendary spot in the US, they might ask which half-slab you want:
- The Long End: The first six ribs starting from the shoulder.
- The Short End: These are slightly meatier and more tender. In some joints, you’ll even pay a $1 premium for the short end—and it's usually worth it!
Pro Tip for the Butcher Shop
If your butcher doesn't know what a "St. Louis Cut" is, don't panic. Just ask for "Spareribs with the tips removed." Or better yet, buy the full Sparerib slab, trim them yourself, and cook the tips on the side as a pitmaster snack!
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Spare Ribs
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