St. Louis Ribs come from the lower half of the rib cage on a pig. After cutting the ribs, we separate the pork belly to make our bacon, but leave more than enough meat on the ribs. We like them extra meaty and figure you do too.
Make sure you allow plenty of time to cook these ribs low and slow. Whether you’re braising, smoking, or roasting, a nice long cook will yield the best results.