What Are The Different Types Of Pork Ribs? [Find Out Here]

Do you wish to master your skills as a pitmaster? Then the first step would be to learn about the different types of pork ribs. Different types of pork ribs are classified depending upon how they are trimmed and which section of rib cage they are obtained from. Over the years, butchers and pitmasters have recognized three main types of pork ribs.

Baby Back Ribs, Spare Ribs, and St. Louis Ribs are the three main types of pork ribs. Both Spare Ribs and St. Louis Ribs have 10-13 ribs in a rack and are obtained from the belly area. However, St. Louis Ribs are more presentable, clean, and have a square-shaped cut. Baby back ribs are the most popular and are short, tender, and obtained from the loin area.

Pork ribs are very easy to cook. Other than the three main types of cuts, low smoked rib tips and country-style ribs are no less delicious. The best part is that you can substitute one type of rib with another by trimming it the right way and adjusting the total yield accordingly. Continue reading to find out the different types of pork ribs and what are the key differences between them.

How Many Types Of Pork Ribs Are There?

Pork ribs are the perfect appetizer for any BBQ backyard party. They are fairly inexpensive, yet are superbly delicious and filling. Be it any type of cut, the low and slow smoking method is considered the best way to cook pork.

There are three basic cuts of pork ribs – Baby Back Ribs, Spare Ribs, and St. Louis Ribs. Some pitmasters also consider Rib Tips, Country-Style Ribs, and Riblets as types of pork ribs.

What Are The Three Types Of Pork Ribs?

The three different types of pork ribs are explained as follows:

Baby Back Ribs

Baby back ribs are cut from the top portion of the rib cage of the animal. Obviously, baby back ribs are not obtained from baby pigs! They are called ‘baby’ back because the bones are shorter in length than spare ribs and have a distinctive bend at the top end where the rib meets the spine. They are tender, lean, and meaty.

A slab of baby back ribs is wider on one side than the other one. The longer side of the slab measures 6 inches while the shorter size measures 3 inches.

Spare Ribs

These are the most popular types of ribs and are also known as ‘spares’ or ‘side ribs’. The spare ribs are cut from the belly portion of the animal. They have longer bones and less meat than baby back ribs. However, spare ribs are fattier and richer in flavors and are flatter and straighter than baby back ribs. They have 10 to 13 ribs. The number of ribs will depend upon the type of breed.

Both spare ribs and baby back ribs take about the same amount of cooking time. A 3 pounds of baby back ribs, for instance, would take about 5 hours for smoking at 250℉, while spare ribs would take about 6 hours of smoking at the same temperature.

Spare ribs or baby back ribs are not to be confused with riblets. Riblets are cuts from full-sized ribs and have bones that are just half as long as spare ribs. Since they are shorter in size, they make the perfect appetizer for kids.

St. Louis Ribs

St. Louis ribs gained popularity in the mid-20th century and are correctly referred to as the ‘presentation worthy’ cut. It is a well-formed cut where the sternum bone or cartilage, brisket flaps, and rib tips are trimmed off to give a clean/ rectangular-shaped presentation.

While butchering the meat, the skirt is trimmed off and the meat is cut along the line where the bone ends. If you have a limited number of guests, St. Louis Ribs can be a better option as it is easier to grill a small batch in the oven and you also get more meat per rib.

St. Louis Ribs have a more regular shape (‘Square’ shaped) than simple spare ribs. This type of cut is sometimes also referred to as the brisket of the pork. They are a little expensive and generally sold as a ‘specialty’ item. Since the meat is flatter, the surface browns more evenly than other types of cuts. St. Louis Ribs are preferred in big restaurants, food exhibitions, competitions, etc.

Kansas City Style Ribs closely resemble St. Louis Cut Ribs, but they are not trimmed as closely or cleanly as the latter.

What Are Rib Tips?

Simply defined, the rib tips are the ‘cartilaginous ends of the spare ribs’. These bite-sized trimmings are cut from the ends of a full rack of ribs. They are very flavorful.

Rib tips are also sold as ‘scraps’ as they are obtained from the underside of the spare ribs and contain cartilage. They are inexpensive and are very easy to cook.

Rib tips are extra chewy and are often served chopped. They are great appetizers and can usually take about 2-3 hours of smoking to develop the best flavors. Do not confuse it with riblets as the latter contains no bone at all.

What Are Country-Style Ribs?

Another popular type is the ‘Country-style Ribs.’ These are not really ribs, but they closely resemble pork chops. These ribs are located in front of the baby back ribs (or pork loin) and are the leanest and the meatiest. Country-style ribs usually have 1 or 2 bones, that is, they have less bone than real ribs. They produce the best of flavors with reverse searing or low and slow smoking.

Difference Between Different Types Of Pork Ribs

Every pork rib has its distinct characteristics, the number of racks, and flavor. Here’s how to compare types of pork ribs:

	Baby Back Ribs	Spare Ribs	St. Louis Cut Ribs	Rib Tips
Location	Around the loin (the muscle that runs around the pig’s back) or top portion of the rib cage of the pig.	Belly area (from the underside of the pig).	Same as spare ribs, but the breastbone and the cartilage are removed.	These are small bones and cartilage that connect the front portion of the ribs to the breast bone of the pig. They are cut from the lower end of St. Louis Ribs.
Size	Usually 3 to 6 inches and has a tapering end.	They are around 6 inches long, 1 ½ inch wide, and ¼ inch thick.	5 to 6 inches long	Usually 8” to 12” long and 1” to 3” wide.
The average number of bones	8 to 13	10 to 13 ribs	10 to 13	–
Average weight per rack	1 ½ to 2 pounds	3 to 4 pounds	2 to 3 pounds	4 to 6 ounces
How many ribs per person?	5 to 6	3 to 4 (~ 1 ½ pounds per person)	3 to 4 (~ 1 ½ pounds per person)	–

Conclusion

Among the different types of ribs, baby back ribs are the most popular as they are easily available in most supermarkets and produce the best results with a little preparation. However, they can be a little expensive. A full pack of ribs can usually serve 2-3 persons. The quantity per person would also depend on factors such as the number of side dishes and the type of guests. For instance, kids would consume about ½ the amount as adults. All types of pork ribs work great with a variety of seasonings, flavors, and sauces. Hickory, Pecan, and Cherrywood are considered the best woods for smoking ribs.