Baby Back Ribs are sourced from the upper and lower (back) area of the spine and ribs. These ribs tend to be smaller in size than spare ribs, but are considered to be more tender than other rib cuts.
Spare ribs are taken from the belly area and are generally less meaty than baby back ribs. The mix of meat and fat add to their tenderness and make slow-cooking a great way to enjoy these pork ribs.
Boneless Ribs are sourced from the shoulder-area of the hog. They are slow cooked at low heat until tender and then portioned into various size boneless rib pieces. Most often, boneless ribs are marinated and seasoned for tenderness.
St. Louis-style ribs refers to the particular butcher’s cut of this pork rib. The shape is almost rectangular and bone has been removed. These are meaty and tasty ribs, especially when marinated in your favorite barbecue sauce.
Pulled Pork is sourced from the shoulder area. It is slow cooked at low heat until it becomes tender enough to be “pulled” apart. Most often, pulled pork is marinated and seasoned for tenderness.