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The famous St. Louis-style ribs are typically grilled and not slow-cooked or smoked over indirect heat. These ribs are spare ribs that are cut in a special way with the rib tips and cartilage removed so that the final product is a rectangular-shaped rack for presentation.

The USDA calls it “Pork ribs, St. Louis Style.” This originated in the meat-packing plants in St. Louis in the mid 20th century.