St Louis Style Ribs

Idaho Pasture Pork St. Louis Style Ribs 

• Raised Like a Cow: Our Idaho Pasture Pigs graze freely on open pasture — producing pork with richer flavor and superior quality
• Competition-Ready Cut: Trimmed square and uniform for even cooking and a clean, impressive presentation
• Meatier Than Baby Backs: More meat between and on top of the bones for a heartier, more satisfying rib experience
• Perfect for the Smoker or Grill: The go-to rib for BBQ competitions and backyard pitmasters alike
• Takes Rub & Sauce Beautifully: The flat, even surface is ideal for building a deep bark or a sticky glaze
• Frozen & Shipped with Dry Ice: Frozen at peak freshness and packed with dry ice to arrive in perfect condition

The Pitmaster’s Rib of Choice:

St. Louis style ribs are spare ribs that have been trimmed down to a uniform rectangular rack — removing the sternum bone, cartilage, and rib tips to create a flat, even slab that cooks consistently and looks stunning on the plate. They’re meatier and fattier than baby backs, which means more flavor, better bark, and a more satisfying bite. It’s no coincidence that St. Louis style is the standard cut at BBQ competitions across the country.

The classic approach: coat generously in your favorite dry rub, smoke at 225–250°F for 5–6 hours using the 3-2-1 method — 3 hours unwrapped, 2 hours wrapped in foil with a little butter and brown sugar, and 1 hour unwrapped with sauce to set the glaze. The result is tender, juicy ribs with a deep bark and a caramelized finish that’s hard to beat.

Quality You Can Taste:

The difference between pasture-raised and conventional pork is unmistakable. Our Idaho Pasture Pigs’ natural diet and stress-free environment result in pork with superior flavor, better fat quality, and the peace of mind that comes from knowing exactly where your food comes from.

Each rack is vacuum-sealed and frozen at peak freshness, then shipped with dry ice to ensure it arrives in perfect condition. Fire up the smoker — these ribs are ready to impress.