Texture And Flavor<\/strong><\/h2>\n\n\n\nBaby back ribs are very tender, but they have a low-fat content. This means that if you cook them at a high heat or grill them, they can easily become dry. <\/p>\n\n\n\n
It also means that they don’t have a very rich or powerful meat flavor. The best way to cook baby back ribs is to smoke them, and then coat them in a sweet and smoky BBQ sauce. <\/p>\n\n\n\n
Remember to cook them low and slow to make sure that the meat is soft. You can season the meat with a dry rub before smoking to get even more flavor. <\/p>\n\n\n\n
St Louis ribs come from the belly area of the pig, which means they have plenty of fat on them as well as meat. As the ribs cook, the fat melts into the meat making it very juicy and giving it an intense flavor. <\/p>\n\n\n\n
If you cook the ribs right, the meal will fall right off the bone as you pull it. <\/p>\n\n\n\n
You don’t need to add too much seasoning to St Louis-style ribs as the meat has so much flavor, but it depends on the type of meal you are creating. <\/p>\n\n\n\n
You could use a dry rub on the ribs, or add a sauce after cooking them. You can smoke St Louis ribs, grill them, or even brown them off in a flat pan. <\/p>\n\n\n\n
If you are going to coat your ribs in the sauce then don’t do this until the cooking process is almost complete – perhaps 10 or 15 minutes before the ribs are fully cooked. <\/p>\n\n\n\n
If you add the sauce too early then it could burn and ruin the flavor of the meat. This is especially important if you are using BBQ sauce, as it has a very high sugar content which will burn easily.<\/p>\n\n\n\n