Pork
Meaty BBQ spare ribs with rich flavor and tender texture - larger and fattier than baby backs.
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St. Louis-style spare ribs are trimmed spare ribs with the rib tips and brisket removed for a uniform rectangular rack. Meatier and fattier than baby backs, they have incredible flavor. Sous vide ensures tender, juicy ribs, then finish with smoke or grill for authentic BBQ bark.
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150°–160°F
Incredibly tender, meaty ribs with rich pork flavor. The meat pulls cleanly off the bone and stays juicy. More flavorful than baby backs due to higher fat content.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Fall-Off-the-Bone | 150°–160°F | 18–24 h | 36 h |
Spare ribs are larger and need longer cooking than baby backs.
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