St. Louis Ribs

About this Cut

More tender than baby backs, due to a higher fat content, the St. Louis ribs are cut from the spare rib once the curved brisket section is removed. They are longer and not quite so curved as the baby backs, with an overall flatter, more uniform shape, making them a favorite contender among competition pit-masters.

Cooking Method: Similar to baby back ribs but may require slightly longer due to larger size. Season, smoke, or bake low and slow at 250°F (121°C) until tender.

Recommended Temperature: 190-200°F (88-93°C).

Antibiotic and Hormone-Free Pork

All of these pigs are raised free of any hormones or antibiotics. This practice ensures that the meat is as natural as possible, reducing consumer exposure to these substances. The absence of antibiotics in the raising of these animals helps prevent the development of antibiotic-resistant bacteria, a significant benefit for public health. Additionally, hormone-free meat often has better taste and quality. By choosing antibiotic and hormone-free meat, consumers support more natural animal husbandry practices and contribute to a healthier environment, while also enjoying safer and more flavorful meat.