{"id":397,"date":"2016-12-25T22:14:37","date_gmt":"2016-12-26T03:14:37","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/dev\/?p=397"},"modified":"2018-12-27T20:05:28","modified_gmt":"2018-12-28T01:05:28","slug":"tutorial-on-pork-ribs-cuts","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/tutorial-on-pork-ribs-cuts\/","title":{"rendered":"Tutorial on Pork Ribs Cuts"},"content":{"rendered":"

Tutorial on Pork Ribs Cuts<\/em><\/strong><\/p>\n

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Baby Back Ribs:\u00a0<\/em><\/strong>\u00a0<\/em><\/strong>\u00a0<\/em><\/strong>The most popular of all pork ribs, Baby Backs are the most lean and tender.\u00a0 These types of ribs are located at the top part of the rib bone that is connected to the spine (backbone), just below the loin muscle.\u00a0 The name \u201cBaby\u201d is derived from the fact they are shorter than spare ribs, and \u201cBack\u201d, because they are nearest the backbone.<\/p>\n

Butchers make Baby Back Ribs by cutting them where the longest bone is, around 6\u2033 from the spine.\u00a0 The meat on top of the bones is tender and delicious.\u00a0 Depending on how they are butchered, Baby Back Rib racks weigh about 1.75-2.5 lbs and will normally have between 10-13 bones per rack.\u00a0 Baby Backs can be grilled, barbecued, roasted and smoked. They are typical to the northern region of the U.S. and Canada.<\/p>\n

Spare Ribs<\/em><\/strong>:<\/strong> Rib starts from the end of Baby Back Ribs and extends to the end of the rib bone.\u00a0 Spare Ribs are bigger with more meat between the bones than the top of the bones
\nand are a little tougher and fatter, but much richer in flavor.\u00a0 Spare Ribs average 10-13 bones per rack weighing between 2.5 \u2013 3.5 lbs. They can also be grilled, barbecued, roasted and smoked.<\/p>\n

St. Louis Ribs<\/em><\/strong>\u00a0<\/em><\/strong>in the St. Louis area who wanted a better rib cut than they were receiving from big meat packers at the time. \u00a0St. Louis Ribs, or St. Louis\u00a0Style\u00a0<\/em>Ribs are Spare Ribs with the rib tips cut off where a lot of cartilage and gristle exists with very little meat. \"\"<\/a>\u00a0\u201cPork Ribs, St. Louis Style<\/a>\u201d officially became an official USDA cut standard NAMP\/IMPS\u00a0#416A in the 1980\u2019s. Spare Ribs and St. Louis Style Spare Ribs are found on grills and smokers in the southern states of the U.S.<\/p>\n

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Rib Tips<\/em><\/strong>\u00a0<\/strong>\u00a0\u00a0<\/strong>Rib Tips are found at the end tips of the rib bone. They are the by-products of St. Louis Ribs where butchers cut the tips off the end of the ribs into strips with a saw. \"\"<\/a>Even with little meat and a lot of cartilage and gristle, Tips are rich in flavor due to the presence of bone and higher fat content. \u00a0People generally either love them or hate them.<\/p>\n

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Country-Style Ribs<\/em><\/strong>\u00a0<\/strong>\u00a0\u00a0<\/strong>You may be surprised to know that\u00a0<\/strong>Country-style Ribs are not cut from the rib cage but from the front end of where the Baby Back Ribs are near the\u00a0shoulder blade<\/em>.\u00a0 They are the meatiest variety of ribs and are perfect for those who prefer to use a knife and fork rather than eating with their hands.<\/p>\n

Rib Chops & Roasts: <\/em><\/strong>\u00a0B<\/em>ones are also used in other types of butcher cuts.\u00a0\u00a0Rib Chops<\/em>\u00a0are\u00a0\"\"<\/a>produced where the loin meat is kept attached to the bone and portion cut into a chop.\u00a0 The end of the rib bone can also be exposed to create a\u00a0\u201cFrench Cut\u201d Rib Chop<\/em>.\u00a0 A Crown Roast\u00a0is created when instead of cutting the loin into chops, it\u2019s formed into a circle and tied to look like a crown. \u00a0Crown style roasts are seasonal holiday favorites.<\/p>\n

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Three Little Pig\u2019s \u00a0BBQ Championship Ribs <\/strong><\/p>\n

\u00a0Simple No-wrap Memphis dry rib recipe<\/strong><\/p>\n

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INGREDIENTS:<\/strong><\/p>\n