baby back ribs

Baby back ribs are taken from the upper part of the ribcage, near the spine, and are smaller, leaner, and more tender than the St Louis cut. They cook faster and are often considered more delicate. Both styles offer unique tastes and textures suited to different BBQ styles. Not to be confused with St. Louis cut ribs. The St. Louis cut come from the lower portion of the pig’s ribcage, specifically the spare ribs, which are trimmed to remove the breastbone and cartilage, resulting in a flatter, meatier cut. They tend to have more fat and connective tissue, making them rich and flavorful as well, but require a longer cook time.

I tend toward the St. Louis cut which is most common in Memphis, St. Louis and Kansas City bbq, on occasion I get a hankering for a shorter meatier rib and that is the Baby back.

Locally I find the great baby back ribs here:

Bullwinkle’s Top Hat Bistro in Downtown Miamisburg. These are always fall of the bone tender and accompanied by great sides. With a full slab and sides for under $30 its hard to beat and you’ve got leftovers for lunch the next day.

KD’s BBQ in Kettering call their ribs Back Loin Ribs, just another way of saying Baby Backs. While normally I’d have a cabbage roll, I will change course for these ribs. Like Bullwinkles the sides shine bright and compliment the saucy smoked ribs perfectly.

Buckhorn Tavern is not a place I hardly ever get to, but friends tell me this is the spot to add to my list. Known for steaks and chops, their slabs of Baby Backs are a best seller. Great beer list, cozy room, and fall of the bone ribs make for a great evening.