St Louis Ribs (Full Rack)

Pasture-raised St. Louis style pork ribs are the competition BBQ standard for good reason — trimmed square from the spare rib, they offer a flat, even rack with consistent meat coverage across every bone and the fat and cartilage content that rewards low and slow cooking with results that fall-off-the-bone tender doesn't quite do justice to.

A full rack is an entire side of ribs — the format that serious rib cooks prefer when they have the time and the smoker space to do it right. Low and slow over hardwood for four to six hours is the classic approach, wrapped in foil for the last stretch to push through the stall and finish with a glaze over direct heat. An oven works beautifully at 275°F with the same timing, and the results are every bit as good.

Sold by weight. Select the size that best suits your needs.

If you love pasture-raised pork ribs, you may also like our St. Louis ribs half rack, baby back ribs, and riblets. If you have room on your smoker, throw on a pack of our pasture-raised cased sausages — or try making some delicious pulled pork from a pasture-raised Boston butt.