St. Louis Cut spare ribs from herb-cured pork are ideal for smoking to make classic spare ribs . The American BBQ smoking technique cooks the meat in the smoke for hours at low temperatures ( low & slow ). This makes the meat as tender as butter until it almost falls off the bone ( fall of the bone ). Unlike baby back ribs, St. Louis Cut spare ribs are very meaty and somewhat coarser in texture. The St. Louis cut means there is almost no cartilage and the cut is very even. One of Germany's most successful BBQ competition teams, " Dragon BBQ ", swears by our St. Louis Cut spare ribs. The cut comes from the breast area of ​​the herb pig.

Attention! Unlike the original St. Louis Cut, we leave the cartilage (rib tips) on our St. Louis Style Ribs.
Through our own rearing and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.

St. Louis Cut spare ribs are located in the chest and are known as spare ribs . The St. Louis Cut results in evenly cut ribs with virtually no cartilage. The meat is juicy and streaked with fat, which makes the ribs particularly flavorful. The St. Louis Cut weighs approximately 2000g.

Our pig farm is located in the picturesque Markgräflerland region, on the Engler family farm—home to the first pig hotel in southern Baden since 2019. The pigs enjoy life on straw, have plenty of space to roam, and live in an animal welfare barn. The older barns are being renovated to meet the highest animal welfare standards.

Every three weeks, we receive approximately 240 piglets, which are raised on local grain and corn. Our slower fattening method, compared to the usual five-month turbo fattening process, results in higher-quality, drier meat. Our closed system allows for antibiotic-free production, and short transport routes ensure our meat reaches the final consumer without unnecessary stops.

Our weekly slaughter requirement is approximately 100 pigs, 20 of which come from local partner farms. The result: top-quality products at fair prices for consumers, farmers, and butchers.

One piece of St. Louis Cut Spare Ribs weighs approximately 2.5 kg. About 35-40% of this is bone, leaving approximately 1.625 kg of meat. Generally, you should allow about 400g of meat per person, which translates to approximately 550g of spare ribs per guest. One St. Louis Cut Spare Rib is therefore sufficient for approximately 4-5 people .

When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.

1. Peel the silver skin off the spare ribs and season them with a BBQ rub of your choice the day before.
2. Prepare an indirect zone on the grill (ideal is about 110 °C).
3. Place smoking chips in the embers or, if using a gas grill, wrap them in aluminum foil, pierce them several times, and place them over the burner.
4. Smoke the spare ribs indirectly for about 3 hours.
5. Wrap the spare ribs in baking paper and aluminum foil, add a splash of apple juice and cook for another 2 hours without smoke.
6. Unwrap the ribs, spread a thin layer of fruity-sweet BBQ sauce on them and let the glaze dry at about 140°C.
7. Cut the ribs into pieces parallel to the bones and serve.

The oven technique differs only slightly. Smoke is an important flavor component and can be imitated with liquid smoke or smoked salt .

1. Peel the silver skin off the spare ribs and season with a BBQ rub of your choice.
2. Preheat the oven to approximately 110 °C.
3. Wrap the spare ribs in baking paper and add a splash of apple juice.
4. Cover tightly with aluminum foil and place in the oven for about 4-5 hours.
5. After about 4 hours, check regularly to see if the spare ribs are tender. The "twist test" is helpful for this.
6. Unwrap the ribs, spread a thin layer of fruity-sweet BBQ sauce on them and let the glaze dry at about 140°C.
7. Cut the ribs into pieces parallel to the bones and serve.

Measuring the core temperature of spare ribs makes no sense, as the goal is to break down the connective tissue and tenderize the meat through the long cooking time.