Spare ribs are cut from the belly side of the rib cage — meatier and fattier than baby backs, and a barbecue favorite. Trimmed into a neat rectangle, they’re called St. Louis ribs.
Where Spare Ribs Comes From
They come from the lower ribs, attached to the belly, below the baby back ribs.
How to Cook Spare Ribs
- Smoking: low and slow for classic barbecue
- Oven then grill: braise tender, finish with a glaze
- St. Louis trim: for even cooking
- Cook until the meat pulls back from the bone
Spare Ribs is part of the pork belly primal. Find a farm selling pasture-raised pork near you.
How to Cook It
Best methods for this cut: Smoking. Browse all recipes & guides.
Frequently Asked Questions
What are St. Louis ribs?
St. Louis ribs are spare ribs trimmed into a neat rectangular rack by removing the cartilage-heavy tips — easier to cook evenly and to present.
What is the difference between spare ribs and baby back ribs?
Spare ribs come from the belly side — meatier, fattier, and cheaper; baby backs come from near the loin — leaner, shorter, and more tender.
How long do spare ribs take to smoke?
About 5–6 hours at 225–250°F, until the meat pulls back from the bones and the rack bends.