Pork Ribs 101: A Guide to the Types of Ribs

When it comes to barbecue or grilling, pork ribs are a beloved and appetizing option that always seems to be a success with any crowd. With their tender meat, the rich flavor and the ability to be cooked in various ways, they have become a firm point on the menus and cookouts of the courtyard. However, not all pork ribs are the same. From the ribs back to the ribs and ribs in St. Louis style, each type has its own unique qualities that make them stand out. We break down the different Types of ribs.

Have you ever taken the pork corridor of the grocery store just to be compared with a wave of confusion on which style of rib is the best? Choosing the right type of rib for the recipe you are making can be a challenge, since every type of rib has its distinct characteristics that distinguish it.

For example, if you want to know How to smoke ribsYou have to choose the right type of rib to smoke so as not to end up with a hard and tasteless meal.

So, that’s why we will break down the different types of pork ribs and the best way to cook the different types of ribs, so you can master your favorite pork recipes!

Types of ribs

Here are the main types of pork ribs and what makes them different in the methods of taste, consistency and cooking.

Rear ribs

The rear pork ribs for children are probably the most popular cuts of pork ribs and are also known as pork loin or rear ribs. This type of rib is cut along the spine and is smaller than other types of pork ribs, from which the name “child”. They are thinner than other types of pork ribs, with meat above the short bones.

Although these ribs can be shorter, they do not scrape the flavor, which is why they are one of the most sought after ribs. With their tender meat and the salty flavor, the rear ribs are the favorites of fans among pork lovers around the world.

As for cooking these ribs, you have some options: smoking, grilling, slow cuisine and cooking at low temperature for several hours. We love smoking the ribs like these Smoked pork ribsBut we are not afraid to throw them in the oven every now and then like these Balbecue ribs. If you want an even easier way to cook the rear ribs, throw them in a slow pot like these Slow cooking pork ribs When you don’t want to grill.

St. Louis style ribs

The ribs of St. Louis are ribs that come from the pork belly and are surrounded by a lot of connective tissue, which is cut by the butcher after removing the breast bone. This type of rib has more meat among those bones but also a higher fat content than other types of pork ribs, providing tons of flavor. And they are less expensive than the rear ribs of the child than a pound, as a st. louis style rib rib tends to be double the weight.

When you cook this type of rib, you want to keep things low and slow to bring down that hard connective tissue. The best way to do it is smoke OR grill Your rib rack for hours with indirect heat until you get that goodness “fall on the bone”. We love all that smoky flavor, so we highly recommend smoking the ribs, like these Smamiced St. Louis ribs.

Pork ribs

The pork spare ribs are essentially the same as the ribs of St. Louis, as they are not limited, therefore they are much longer, with a tapered edge from the first to the last rib. Unlike the rear ribs, the pork ribs come from the pork belly, not from the back or from the fillet area. This type of rib is more fat and has a ton of flavor but not so much meat of the ribs, making it another option of ribs at affordable prices.

If you want to try to cook these bad guys, turn on your smoker for indirect heat and prepare a little Memphis style smoke riu AND Smoked pork ribs. Some other excellent cooking methods are cooking and grilling over low heat for several hours to break down the connective fat fabric.

Country -style pork ribs

Country -style pork ribs are one of the cheapest types of ribs you can find. This type of rib is not actually from the ribs; is from pork shoulder, aka the pork butter. Since these ribs come from a more muscular area on the pork, they are super fleshy and have very fat. Although these are not true ribs because they have no bones of ribs, they still have an aromatic profile similar to the ribs, so they make the cut.

You have a lot of options when it comes to cooking the country style ribs, but one of our favorite and convenient ways is to cook them in a pot like these Instant country ribs. In less than 30 minutes, you can get a tender and licked goodness for your fingers without leafing through the flavor. What not to love?

How to cut the ribs

Before cooking the ribs, you should cut them to get the best results. But where do you start cutting the reserve ribs? The first step is to identify the various parts of the ribs: the skirt, the tips of the ribs and the most evident pork ribs.

The skirt is a small flap of meat on the back of the ribs. Although you may not think of removing it, doing it can help the ribs to cook in a more uniform way, since the skirt can burn and cause irregular cuisine.

The next part you need to remove before cooking the ribs are the tips of the ribs. The tips of the ribs are the very ends of the ribs containing cartilage and part of the sternum. The removal of the tips of the ribs allows you to cook more uniform and makes it easier to cut the ribs once they have finished cooking.

And finally, the key to falling from the bone ribs is removing the membrane on the back. It is the thin layer that performs the length of the ribs. To remove it easily, cut a butter knife under it along the bone and pull back gently. When you can grab the membrane with a paper napkin and detach yourself, sometimes it easily detaches in a clean traction, sometimes it needs a little work. Even the best Pitmaster struggle occasionally on this passage.

For a more in -depth guide for cutting the ribs, take a look at our guide on How to cut the ribs.

How to smoke ribs

Smoking the ribs is a common way to prepare this delicious cut of meat. If you want to know more about the smoke of the ribs, continue reading.

The first thing you want to do is prepare the ribs giving a pat and cutting them. Subsequently, give your ribs a good rubbing with a mixture of your favorite spices or this Girlscangrill pig rubbing!

The next part of the smoking ribs is to prepare the grid indirect heatif Smoking on a gas grill OR Coal grill.

So, it’s time to prepare your smoke grill by preparing yours wooden chipsthat will give us that pleasant and smoky flavor. Steaming wood It is an art form that must be master before slapping the meat on the grill or smoker. From the choice of the right type of wood to the best flavor for the type of meat you are smoking, you want to make sure you are on the right path.

Once the grill is prepared and you have selected your wooden chips, it is time to smoke the ribs. Place the ribs on the smoker and smoke for 45 minutes.

Then, spritz with a slight vinegar coating every 3 hours. After the ribs have finished cooking, cheat them in high heat sauce. We want that beautiful burning action for perfection by fall.

For a more in-depth guide, step-by-step and an extraordinary recipe of the pork ribs, take a look at ours How to smoke ribs guide.

Our best rib recipes

Now, you have everything you need to master the art of preparing the pork ribs, whether they smoke them or launch them in an instantaneous pot. From the identification of the main types of pork ribs to the choice of the best for your pork recipes, we hope this guide has helped you find your soul mate. Yes, it’s one thing.

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