Spare ribs come from the lower half of the rib cage on a pig. We cut ours with a little more meat than most butchers, because we love a meaty rib and figured you would do. After cutting the ribs, we separate the pork belly to make our bacon. You have a few choices when it comes to cooking them, you can remove the rib tips by cutting along the cartilage that separates the tips from the St. Louis Style ribs after they’re cooked, or keep them connected.
Smoke them, bake them, braise them….whatever you do, you will need time to cook these ribs low and slow.