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One slab, individually packed, 3.5-4lb
Breed makes all the difference! When cooking meat low and slow, high levels of intramuscular fat and collagen are desired attributes and ones that heritage breeds like Red Wattle, Duroc, and Berkshire excel in. St. Louis ribs are the ultimate summertime grilling cut.
The St. Louis rib is the same as a spare rib, but with the deckle bone trimmed off making this cut a little more delicate while still yielding 11-12 meaty ribs per rack. Cooked low and slow on the grill, in a smoker, or in the oven, heritage breeds have delicious fat and marbling that becomes even more accentuated during the slow cooking process. As with all of our pork, this popular cut comes from healthy, pasture raised pigs and only need a little bit of olive oil, salt, and pepper to bring out their extraordinary flavor... but of course we understand if you want to get out a dry rub or the barbecue sauce!