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St louis vs spare ribs

With baby back ribs, at the longest point, they are about 6 inches long and at the shortest point, they are around 3 inches. Each rack has around 10 to 13 ribs and weighs between 1.5 and 2lbs and one rack can typically feed a single adult. As for St Louis style ribs, there are about 13 ribs in a rack and they can be around 5 to 6 inches long.

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St Louis ribs are flatter and straighter, whereas the baby back ribs are curved and shorter. Because the St Louis ribs are kind of flat, they are easier to brown and get just right on the grill. They can cook more evenly, which is a plus in our book. They also have a more succulent and fattier characteristic.

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It is probably one of the best dry rub for St.Louis Ribs and you can even use it to cook other ribs with this seasoning. Ingredients for memphis style rub, A quarter cup of sweet paprika, Half a cup of brown sugar, 1 tablespoon each of black pepper and garlic powder, 2 teaspoons each of cumin, salt, and cayenne, 1 teaspoon of dry mustard,.

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Having a lot more fat content, it's often best to slowly cook the St-Louis ribs so that they baste in their own fat rather than foiling with added liquid. Spare ribs being bigger, they will require a little more time and care but the payoff is worth it.

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St. Louis-style ribs are the trimmed version of spare ribs. Spare ribs come from the end part of the pig’s rib cage, down at the belly. ... Smoked St. Louis-Style Ribs vs. Baby.

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The rib bone is cut in two, with the larger piece going to the spare rib, and the shorter portion of the bone going to the Baby Back Ribs. Baby Back Ribs will have at least 8 ribs in a slab, and up to 14 ribs, but generally, you can expect between 12 and 13 ribs.

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