Information about St Louis Ribs of Pork.
The Pork St Louis Ribs are succulent Meaty Ribs cut from the Belly that are great for the Barbecue. Our Racks of St Louis Ribs weigh approximately 1.6-1.9Kg each & are parallel cut to give delicious uniform ribs. We vacuum seal these as individual racks in clear recyclable pouches, perfect for your home freezer. If you enjoy American Barbecued Pork Ribs, you’ll love Smoking these St Louis Ribs on your Barbecue at home.
These Pork Ribs are meatier than the American style St Louis Ribs, we believe that you should get More Meat for your money #moremeatfym. It is very important to have meat on your ribs, otherwise you are only eating the meat in between the bones! As a paying customer you want to enjoy Grilling & Smoking these St Louis Ribs & getting the smoke into the meat, you can’t do this if there is no meat!!
What are Pork St Louis Ribs?
St Louis Ribs are Pork Belly Ribs parallel cut with meat covering one side of the bones, each rack has 12-13 ribs.
We make our St Louis Ribs meatier than they do in America because it gives better value & you can feed more people from our racks. They are essentially the same as American St Louis Ribs, just a little wider & meatier to make really wicked ribs with a meatier section at the end for Pork Candy Bites.
Just like our other Pork Shoulder Ribs or our Pork Baby Back Ribs, you will know you have eaten real Pork Ribs once you’ve tried these.
How do we cut Pork St Louis Ribs?
We cut our St Louis Ribs from the Belly as a uniform Rib Rack with thick meat across the back of the rack.
To make our St Louis Ribs we need hand selected good quality Pork Bellies with just enough fat for flavour. Firstly the Pork Belly has the rind removed across the back of the whole piece next, most the fat layer is stripped off exposing the juicy Belly Meat underneath. The racks are then laid Rib Side Up & the meaty side of the rack is trimmed down. The expert butchers cut a single strip down the length of the Pork Rack from the end of the Soft Bones making the rack have a parallel uniform appearance.
To finish the ribs, the soft end of the rack is squared cut parallel to the Rib Cut End. These beauties are *approx 1.6-1.9kilo & 18-20 cm wide with 15mm of meat on the back of the bones. There are 12 or so ribs on each rack as the Shoulder Ribs are cut off the top. We have made ours a slightly different specification than American St Louis Ribs because we want to give better value for money & enjoy grilling thicker Pork Ribs on the bone.
The meat to fat ratio is excellent on these Pork Ribs; just enough fat to keep them moist & enhance the flavour for that perfect cook. The reason that our St Louis Ribs are bigger on flavour than the Meaty Baby Back Pork Ribs is that St Louis Ribs are the equivalent of Brisket & Flank of beef, which are a naturally fattier part of the animal. As they say “fat is Flavour”
Some people would refer to these as Pork Spare Ribs or Kansas Style Ribs. It all depends where you are in the world. There is one thing they are all called when ready to eat…. delicious!!
You can buy Pork Ribs anywhere these days, & you can buy them much too thick to make ribs from or the other extreme of having hardly any meat on… just like you would when having your Chinese take away delivered.
How do we pack St Louis Ribs?
The St Louis Style Ribs are vacuum sealed in Clear Recyclable Pouches straight away after cutting, 1 piece per pack.
To reduce handling of the Pork Ribs, they are only handled twice during production; once during cutting & second when being placed into the vacuum pouch. The less handling of the meat reduces the natural bacteria cross contamination, this gives the Pork Ribs a longer shelf life fresh or frozen. Once packed, the Ribs are labelled with full Farm to Fork Traceability.
The speed & temperature at which we process the St Louis Pork Ribs helps to reduce the loss of natural juices because the lower temperatures keep the juices in the meat fibres as they don’t relax the same as room temperature. The speed of our production means the Pork Ribs are into a vacuum sealed pouch (that sucks all the juices into the meat) very quickly so no juice loss after cutting.
It is very important to have the Pork Ribs as juicy as possible when cooking Low & Slow on the Barbecue. Once the St Louis Ribs are vacuum sealed, they are placed into plastic reusable crates & sent into the Blast Freezer. Here the Ribs are Blast frozen down to -25°c very quickly, keeping all the juices inside the Meaty Ribs.
Please see this link about The benefits & Blast Freezing explained. You have fresh cut St Louis Ribs in a Freezer Friendly Recyclable Pouch ready to use for up to 2 years, when kept at -18°c. The best part about our production & packing process is that; the St Louis Ribs taste like they have just been cut when thawed out slowly in the fridge.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. The low temperatures help to keep the meat from losing its natural juices, this makes for a juicier piece of Pork with a more natural flavour when opening at home.
The Recyclable Clear Pouches protect your Ribs from Freezer Burn, Cross Contamination from other foodstuffs in your fridge, any handling when being picked & packed for your home delivery. The recyclable clear pouches are helping to reduce our carbon footprint through our customers recycling responsibly at home, & we are now using stronger thinner bags to help cut down on our use of plastic
Are St Louis Ribs good value for money?
Sherwood St Louis Ribs are better value for money as they have more meat across the rack of ribs, making them heavier than butchers or supermarket ribs.
Prepared by our expert butchers these St Louis Style Ribs are over 1.6Kg kilos, once Smoked these Racks of Ribs can be cut into super sized portions. To reduce Food Waste we have trimmed these Pork Ribs down the side, at the soft bone end & across the back, this leaves little to trim at home. When you buy our Pork St Louis Ribs online, you can enjoy getting more meat for your money & enjoy cooking the weight you bought.
We make our St Louis Ribs as a wholesale meat cut for restaurants in large volumes, using our very efficient production rooms & equipment. Being able to make the Pork Ribs faster, more efficiently reduces our costs per rack, combined with the bulk purchasing of the Pigs & making these at the slaughterhouse, means we can produce at very competitive prices. The savings we make in production of our St Louis Ribs is passed on to our wholesale & online retail customers.
Provenance of our Pork:
We source all our Pork close to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a good flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook St Louis Ribs?
Most people Smoke St Louis Ribs on their Barbecue at home or in Big Smoke Pits for the Pit Masters in the restaurants.
The fibrous meat of the Belly (where Ribs are cut from) becomes very tender & juicy when Smoked Low & Slow. The Pork Rib Round at Barbecue competitions is one the is highly coveted by many Pit Masters, & to get the Pork Ribs just right, gives bragging rights. The St Louis Ribs created by these Barbecue Experts are absolutely amazing, the meat is juicy, has just the right bite to them & of course is tender & delicious.
How To Prepare Your St Louis Ribs for Smoking:
- Place the Ribs into the lowest part of the fridge to thaw out slowly over a couple of days.
- Take the Ribs (in their pouch) out of the fridge 3 hours before cooking, leave on the kitchen worktop to get closer to room temperature.
- Remove the St Louis Ribs from the pouch, rinse under the cold tap & pat dry with paper towel.
- Remove the membrane from the top of the Rib Bones using the handle of a teaspoon by pushing it between the meat & the membrane.
- Rub a binder like Frenches Yellow Mustard, all over the Ribs on both sides & around the edges.
- Generously sprinkle your favourite Barbecue Rub across the entire rack & work it into the meat.
- Leave for a hour to get the flavour into the meat.
Know your Pork Ribs:
- Preparing & cooking indoors St Louis Ribs
- Difference between St Louis Style Ribs & Baby Back Ribs
- Pork Ribs explained in an easy to watch video
How to Smoke or Grill St Louis Ribs:
- How to cook St Louis Style Ribs in an Offset Smoker.
- Heath Riles shows how they Smoke American Style St Louis Ribs Hot & Fast.
- How to Smoke St Louis Style Ribs Hanging in a Drum Smoker.
- How to cook St Louis Style Ribs for beginners.
Pro Tip for your St Louis Style Ribs:
Leave your Pork Ribs on a wooden board covered over with a tea towel for at least 1 hour, this relaxes the meat & lets the meat juices soak back into the meat fibres.
Are Pork St Louis Ribs nutritious?
The meat from the Pork Belly is generally fattier & juicier, the St Louis Ribs are cut from the Belly making these have a higher fat content.
The first class quality of our Pork is a great source of natural vitamins & minerals that help towards a healthier diet. The Belly section has good healthy meat in it, the fat that doesn’t render can be trimmed after cooking to help reduce your fat intake, but without sacrificing the flavour!
We all love delicious Pork Ribs & would love to eat more of them at the Barbecue but, please be aware that too much of fattier cuts of Pork is not good for healthy diet.
Sharing your Smoked St Louis Ribs on Social Media.
The Sherwood St Louis Ribs are perfect at home to make delicious thick meaty ribs that will amaze your friends & family. A great value 2.2-2.5 kilo rack of Pork Ribs that will feed 3-6 people.
Sherwood St Louis Ribs are simple to cook, & very forgiving due to the generous meat content. Just ensure the membrane is removed first, then smother the rack both sides in a binder like French’s Yellow mustard. Next, add the required amount of seasoning of your choice all over, leave for an hour covered over, then place on the Barbecue or in the oven, once the St Louis Ribs are up to the right internal temperature (approx 95-99°c) let them rest (wrapped), brush your glaze over the ribs before serving.
There are different variants to this recipe or method, as everyone is a legend on their own Barbecue; temperatures may vary slightly, depending on the level of tenderness required. However, you cook these, have fun & impress your friends with some true American Style Barbecued ribs. You don’t need to wait for the good weather to Barbecue, you can enjoy cooking these in the oven for great results.
We all love great food & even more when it is a special dish like the Meaty St Louis Ribs of Pork, your guests will want to know how they can create these delicious ribs at home! If you have great recipes & are on Social Media then why not join our online community & share your cooks with these pork ribs?! We & our many followers love to see new ideas, recipes, cooking methods, tips, tricks, reels, stories & ideas because it helps & inspires others to try this at home.
The sharing of posts on Social Media is a great way to share knowledge about different meat cuts & how to get the best results from them. Tagging Sherwood Foods in your Social Media posts makes it easier for us to see them & using our Hashtags makes it easier for our followers to find them. We have a keen following as they enjoy cooking with our meats, they will comment, like & sometimes share your posts, this is great for growing a Social Media account.
We are on Instagram, Facebook & Twitter & look forward to showing others your cooks so they can take it to the next level. Feel free to use our Hashtags to make it easier for our followers to find your posts on Social Media.
Many people are unsure on how to get great results with Smoking St Louis Ribs, your posts on Social Media they are able to learn how to cook & perfect these. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online Pitmasters.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #stlouisribs #bbqribs #porkribs
Frequently asked questions about St Louis Ribs of Pork:
What are St Louis Ribs of Pork?
St Louis Ribs are a full rack of Pork ribs cut from the Belly with thick meat across the bones without the rind & square cut.
How do you cook St Louis Ribs?
St Louis Ribs are best cooked "Low & Slow", Smoked on the Barbecue. The tender Pork ribs take up to 6 hours using the 3,2,1 method for most Pork Ribs.
Are St Louis Ribs of Pork good value for money?
These have a greater Meat to Bone ratio giving bigger portions. These are better value & you get more meat for your money.
How big are Pork St Louis Ribs?
The St Louis Ribs are approximately 18cm wide, 35cm long, 2cm thick & weigh 2.2-2.5 kilos.
- INFORMATION ABOUT ST LOUIS RIBS PORK
-
Information about St Louis Ribs of Pork.
The Pork St Louis Ribs are succulent Meaty Ribs cut from the Belly that are great for the Barbecue. Our Racks of St Louis Ribs weigh approximately 1.6-1.9Kg each & are parallel cut to give delicious uniform ribs. We vacuum seal these as individual racks in clear recyclable pouches, perfect for your home freezer. If you enjoy American Barbecued Pork Ribs, you’ll love Smoking these St Louis Ribs on your Barbecue at home.
These Pork Ribs are meatier than the American style St Louis Ribs, we believe that you should get More Meat for your money #moremeatfym. It is very important to have meat on your ribs, otherwise you are only eating the meat in between the bones! As a paying customer you want to enjoy Grilling & Smoking these St Louis Ribs & getting the smoke into the meat, you can’t do this if there is no meat!!
What are Pork St Louis Ribs?
St Louis Ribs are Pork Belly Ribs parallel cut with meat covering one side of the bones, each rack has 12-13 ribs.
We make our St Louis Ribs meatier than they do in America because it gives better value & you can feed more people from our racks. They are essentially the same as American St Louis Ribs, just a little wider & meatier to make really wicked ribs with a meatier section at the end for Pork Candy Bites.
Just like our other Pork Shoulder Ribs or our Pork Baby Back Ribs, you will know you have eaten real Pork Ribs once you’ve tried these.
How do we cut Pork St Louis Ribs?
We cut our St Louis Ribs from the Belly as a uniform Rib Rack with thick meat across the back of the rack.
To make our St Louis Ribs we need hand selected good quality Pork Bellies with just enough fat for flavour. Firstly the Pork Belly has the rind removed across the back of the whole piece next, most the fat layer is stripped off exposing the juicy Belly Meat underneath. The racks are then laid Rib Side Up & the meaty side of the rack is trimmed down. The expert butchers cut a single strip down the length of the Pork Rack from the end of the Soft Bones making the rack have a parallel uniform appearance.
To finish the ribs, the soft end of the rack is squared cut parallel to the Rib Cut End. These beauties are *approx 1.6-1.9kilo & 18-20 cm wide with 15mm of meat on the back of the bones. There are 12 or so ribs on each rack as the Shoulder Ribs are cut off the top. We have made ours a slightly different specification than American St Louis Ribs because we want to give better value for money & enjoy grilling thicker Pork Ribs on the bone.
The meat to fat ratio is excellent on these Pork Ribs; just enough fat to keep them moist & enhance the flavour for that perfect cook. The reason that our St Louis Ribs are bigger on flavour than the Meaty Baby Back Pork Ribs is that St Louis Ribs are the equivalent of Brisket & Flank of beef, which are a naturally fattier part of the animal. As they say “fat is Flavour”
Some people would refer to these as Pork Spare Ribs or Kansas Style Ribs. It all depends where you are in the world. There is one thing they are all called when ready to eat…. delicious!!
You can buy Pork Ribs anywhere these days, & you can buy them much too thick to make ribs from or the other extreme of having hardly any meat on… just like you would when having your Chinese take away delivered.
How do we pack St Louis Ribs?
The St Louis Style Ribs are vacuum sealed in Clear Recyclable Pouches straight away after cutting, 1 piece per pack.
To reduce handling of the Pork Ribs, they are only handled twice during production; once during cutting & second when being placed into the vacuum pouch. The less handling of the meat reduces the natural bacteria cross contamination, this gives the Pork Ribs a longer shelf life fresh or frozen. Once packed, the Ribs are labelled with full Farm to Fork Traceability.
The speed & temperature at which we process the St Louis Pork Ribs helps to reduce the loss of natural juices because the lower temperatures keep the juices in the meat fibres as they don’t relax the same as room temperature. The speed of our production means the Pork Ribs are into a vacuum sealed pouch (that sucks all the juices into the meat) very quickly so no juice loss after cutting.
It is very important to have the Pork Ribs as juicy as possible when cooking Low & Slow on the Barbecue. Once the St Louis Ribs are vacuum sealed, they are placed into plastic reusable crates & sent into the Blast Freezer. Here the Ribs are Blast frozen down to -25°c very quickly, keeping all the juices inside the Meaty Ribs.
Please see this link about The benefits & Blast Freezing explained. You have fresh cut St Louis Ribs in a Freezer Friendly Recyclable Pouch ready to use for up to 2 years, when kept at -18°c. The best part about our production & packing process is that; the St Louis Ribs taste like they have just been cut when thawed out slowly in the fridge.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. The low temperatures help to keep the meat from losing its natural juices, this makes for a juicier piece of Pork with a more natural flavour when opening at home.
The Recyclable Clear Pouches protect your Ribs from Freezer Burn, Cross Contamination from other foodstuffs in your fridge, any handling when being picked & packed for your home delivery. The recyclable clear pouches are helping to reduce our carbon footprint through our customers recycling responsibly at home, & we are now using stronger thinner bags to help cut down on our use of plastic
Are St Louis Ribs good value for money?
Sherwood St Louis Ribs are better value for money as they have more meat across the rack of ribs, making them heavier than butchers or supermarket ribs.
Prepared by our expert butchers these St Louis Style Ribs are over 1.6Kg kilos, once Smoked these Racks of Ribs can be cut into super sized portions. To reduce Food Waste we have trimmed these Pork Ribs down the side, at the soft bone end & across the back, this leaves little to trim at home. When you buy our Pork St Louis Ribs online, you can enjoy getting more meat for your money & enjoy cooking the weight you bought.
We make our St Louis Ribs as a wholesale meat cut for restaurants in large volumes, using our very efficient production rooms & equipment. Being able to make the Pork Ribs faster, more efficiently reduces our costs per rack, combined with the bulk purchasing of the Pigs & making these at the slaughterhouse, means we can produce at very competitive prices. The savings we make in production of our St Louis Ribs is passed on to our wholesale & online retail customers.
Provenance of our Pork:
We source all our Pork close to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a good flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook St Louis Ribs?
Most people Smoke St Louis Ribs on their Barbecue at home or in Big Smoke Pits for the Pit Masters in the restaurants.
The fibrous meat of the Belly (where Ribs are cut from) becomes very tender & juicy when Smoked Low & Slow. The Pork Rib Round at Barbecue competitions is one the is highly coveted by many Pit Masters, & to get the Pork Ribs just right, gives bragging rights. The St Louis Ribs created by these Barbecue Experts are absolutely amazing, the meat is juicy, has just the right bite to them & of course is tender & delicious.
How To Prepare Your St Louis Ribs for Smoking:
- Place the Ribs into the lowest part of the fridge to thaw out slowly over a couple of days.
- Take the Ribs (in their pouch) out of the fridge 3 hours before cooking, leave on the kitchen worktop to get closer to room temperature.
- Remove the St Louis Ribs from the pouch, rinse under the cold tap & pat dry with paper towel.
- Remove the membrane from the top of the Rib Bones using the handle of a teaspoon by pushing it between the meat & the membrane.
- Rub a binder like Frenches Yellow Mustard, all over the Ribs on both sides & around the edges.
- Generously sprinkle your favourite Barbecue Rub across the entire rack & work it into the meat.
- Leave for a hour to get the flavour into the meat.
Know your Pork Ribs:
- Preparing & cooking indoors St Louis Ribs
- Difference between St Louis Style Ribs & Baby Back Ribs
- Pork Ribs explained in an easy to watch video
How to Smoke or Grill St Louis Ribs:
- How to cook St Louis Style Ribs in an Offset Smoker.
- Heath Riles shows how they Smoke American Style St Louis Ribs Hot & Fast.
- How to Smoke St Louis Style Ribs Hanging in a Drum Smoker.
- How to cook St Louis Style Ribs for beginners.
Pro Tip for your St Louis Style Ribs:
Leave your Pork Ribs on a wooden board covered over with a tea towel for at least 1 hour, this relaxes the meat & lets the meat juices soak back into the meat fibres.
Are Pork St Louis Ribs nutritious?
The meat from the Pork Belly is generally fattier & juicier, the St Louis Ribs are cut from the Belly making these have a higher fat content.
The first class quality of our Pork is a great source of natural vitamins & minerals that help towards a healthier diet. The Belly section has good healthy meat in it, the fat that doesn’t render can be trimmed after cooking to help reduce your fat intake, but without sacrificing the flavour!
We all love delicious Pork Ribs & would love to eat more of them at the Barbecue but, please be aware that too much of fattier cuts of Pork is not good for healthy diet.
Sharing your Smoked St Louis Ribs on Social Media.
The Sherwood St Louis Ribs are perfect at home to make delicious thick meaty ribs that will amaze your friends & family. A great value 2.2-2.5 kilo rack of Pork Ribs that will feed 3-6 people.
Sherwood St Louis Ribs are simple to cook, & very forgiving due to the generous meat content. Just ensure the membrane is removed first, then smother the rack both sides in a binder like French’s Yellow mustard. Next, add the required amount of seasoning of your choice all over, leave for an hour covered over, then place on the Barbecue or in the oven, once the St Louis Ribs are up to the right internal temperature (approx 95-99°c) let them rest (wrapped), brush your glaze over the ribs before serving.
There are different variants to this recipe or method, as everyone is a legend on their own Barbecue; temperatures may vary slightly, depending on the level of tenderness required. However, you cook these, have fun & impress your friends with some true American Style Barbecued ribs. You don’t need to wait for the good weather to Barbecue, you can enjoy cooking these in the oven for great results.
We all love great food & even more when it is a special dish like the Meaty St Louis Ribs of Pork, your guests will want to know how they can create these delicious ribs at home! If you have great recipes & are on Social Media then why not join our online community & share your cooks with these pork ribs?! We & our many followers love to see new ideas, recipes, cooking methods, tips, tricks, reels, stories & ideas because it helps & inspires others to try this at home.
The sharing of posts on Social Media is a great way to share knowledge about different meat cuts & how to get the best results from them. Tagging Sherwood Foods in your Social Media posts makes it easier for us to see them & using our Hashtags makes it easier for our followers to find them. We have a keen following as they enjoy cooking with our meats, they will comment, like & sometimes share your posts, this is great for growing a Social Media account.
We are on Instagram, Facebook & Twitter & look forward to showing others your cooks so they can take it to the next level. Feel free to use our Hashtags to make it easier for our followers to find your posts on Social Media.
Many people are unsure on how to get great results with Smoking St Louis Ribs, your posts on Social Media they are able to learn how to cook & perfect these. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online Pitmasters.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #stlouisribs #bbqribs #porkribs
- HOW TO COOK RECIPES FOR ST LOUIS RIBS
- FAQ ST LOUIS RIBS PORK
-
Frequently asked questions about St Louis Ribs of Pork:
What are St Louis Ribs of Pork?
St Louis Ribs are a full rack of Pork ribs cut from the Belly with thick meat across the bones without the rind & square cut.
How do you cook St Louis Ribs?
St Louis Ribs are best cooked "Low & Slow", Smoked on the Barbecue. The tender Pork ribs take up to 6 hours using the 3,2,1 method for most Pork Ribs.
Are St Louis Ribs of Pork good value for money?
These have a greater Meat to Bone ratio giving bigger portions. These are better value & you get more meat for your money.
How big are Pork St Louis Ribs?
The St Louis Ribs are approximately 18cm wide, 35cm long, 2cm thick & weigh 2.2-2.5 kilos.