Originally Posted by BOWHUNR
Originally Posted by Fubarski
"St. Louis Style" refers to the trim of a rack of ribs.

Ya take the traditional cut sold in the store, and remove the end towards the spine, leaving just the one piece rib bones.

https://www.seriouseats.com/how-to-trim-pork-spare-ribs-st-louis-style

Yep.
yep +1... lotta' Rib ignorance on this thread... 4 lb baby backs?, what the F" did that hog weigh, 800 lbs? lol... try 1&1/2 lb and down for a true "Baby Back" rib... I prefer "back" ribs at 1&3/4 lb, more meat & more flavor... prefer St. Louis cut spares at 2&1/2 and down, skin on, skirt off... gotta' watch it...some'a them crooked meat cutters will cut old sow ribs down to make weight (look for Big bones)...