From part of the the rib closer to the belly and have more fat. There is big debate on what is better; Baby Backs for their tenderness or St. Louis for their flavor and meatiness.
I think if I had cooked mine longer I would have preferred the St. Louis ribs over the baby backs but the baby back still win out in my book.
- I use the same method as for baby back ribs and start by removing the membrane
- I rub them with oil and then a dry rub (the oil helps the rub stick and prevents the ribs from sticking to the grates)
- I got the smoker to 225 and put on some cherry wood and apple wood.
- After 8 hours the ribs came off and were rich but a little tougher than “fall off the bone” although still very easy to bite through