Premium pork spare ribs trimmed in the classic St. Louis style with the brisket bone removed for a more uniform, rectangular shape. Cut from the belly of the pig after the pork belly has been removed, these ribs are trimmed to remove cartilage, making them easier to work with and cook evenly. St. Louis ribs offer rich, meaty flavor with good marbling throughout. The brisket bone removal ensures consistent thickness and cooking, ideal for grilling, smoking, or oven roasting. These spare ribs have more fat than back ribs, resulting in tender, juicy meat when cooked low and slow. Perfect for BBQ, the 3-2-1 smoking method (3 hours smoking, 2 hours wrapped, 1 hour finishing), or finishing on the grill with your favorite BBQ sauce. The meat should reach an internal temperature of 190°F for optimal tenderness with fall-off-the-bone texture.