Buy spare ribs – ribs for the grill, smoker, and oven

Buying spare ribs: from classic ribs to the St. Louis cut

Spare ribs are among the classic BBQ cuts from Pork. However, the term is often used quite broadly in everyday language: Depending on how they’re cut, the ribs can vary in shape, meat content, and position along the rib cage. That’s why it’s worth taking a close look at the specific product description when buying spare ribs.

At Kreutzers, you’ll find classic spare ribs as well as St. Louis-cut ribs, among other options. The latter is cut from the rib section and trimmed to create a relatively uniform rib strand. This makes it particularly convenient when you want to cook multiple ribs as uniformly as possible on the grill or in the smoker.

Which variety is better suited depends primarily on how you want to prepare your ribs and what portion size you need. In addition to individual rib strings, Kreutzers also offers larger packages for BBQ gatherings and events. You’ll find the specific weights, cuts, and origin information listed directly on each product.

Spare ribs are particularly well-suited for cooking methods that allow them to be cooked at a controlled temperature over an extended period of time. Traditionally, grills and smokers are ideal for this, but ribs can also be prepared in the oven and then glazed. If you’re looking for other cuts besides pork for the grill, Kreutzers also offers a wider selection of pork and steaks.

Which spare ribs are right for your BBQ?

Not all spare ribs are cut the same way. Differences in how they’re cut affect their shape, meat content, and cooking method, among other things. If you’re planning to buy spare ribs online, it’s worth knowing the most common varieties.

Classic Spareribs

Classic spare ribs come from the side or lower part of the rib cage. They’re usually larger and flatter than baby back ribs and may contain a higher proportion of fat and connective tissue. That’s exactly why they’re particularly well-suited for cooking methods that use low to medium temperatures and longer cooking times, such as in a smoker or over indirect heat on the grill.

Depending on how they’re cut, their size and shape can vary significantly. When choosing them, the specific product description is therefore more important than a general classification based on weight or cooking time.

Baby Back Ribs

Baby back ribs are cut from the upper rib section near the spine. The rib arches are generally shorter and more curved than those of classic spare ribs. The amount of meat and the thickness can also vary.

Since baby back ribs are often more compact, they’re a popular choice for smaller portions or shorter BBQ sessions. However, the actual cooking time depends on thickness, weight, temperature, and the chosen cooking method.

St. Louis Cut

The St. Louis Cut is a uniformly trimmed strip of spare ribs. Protruding cartilage and edge sections are removed, resulting in a relatively rectangular shape. This uniform shape makes it easier to arrange the ribs on a grill or smoker and can help ensure they cook as evenly as possible.

Which cut is right for you ultimately depends less on the name than on your plans: Larger rib racks are particularly well-suited for classic low-and-slow BBQ, while more compact cuts can be practical if you want to prepare smaller portions.

Preparing and Seasoning Spareribs

Before placing the ribs on the grill, in the smoker, or in the oven, a little preparation is worth the effort. Depending on the product, there may still be a tough membrane on the bone side. If present, it can be carefully removed before cooking. Whether this is necessary depends on the specific cut and how the spare ribs have already been prepared.

Both dry rubs and marinades work well for seasoning. Typical BBQ spice blends, for example, include paprika, pepper, garlic, or herbs. If you’d like to create your own seasoning blend, you’ll find the right spices at Kreutzers.

BBQ sauce is often added to the ribs only toward the end of the cooking time. This allows it to be applied as a glaze without thickening too much or burning when exposed to heat for too long. Depending on your preferred style, however, you can also season the spare ribs exclusively with a rub and serve the sauce on the side. You’ll find suitable options under Sauces & Broths.

How intensely you season depends primarily on the cut you’re using and your personal taste. With bold rubs or sweet glazes, it’s best to build up the seasoning gradually so that the meat’s natural flavor isn’t completely masked.

Grilling, Smoking, or Baking Spareribs

Grills, smokers, and ovens are all suitable for cooking spare ribs. The most important factors are maintaining a controlled temperature and allowing enough time so that the ribs cook evenly.

Spare ribs on the grill

On the grill, ribs should be cooked primarily using indirect heat. This gives the meat time to cook through without the surface browning too quickly. It’s best to apply BBQ sauces containing sugar only toward the end.

Spare Ribs in a Smoker

In a smoker, the ribs are cooked slowly at a low temperature while absorbing smoke. The 3-2-1 method is well-known, in which open, wrapped, and final cooking phases alternate. However, the specified time intervals are only a guideline and may not apply to every rack of ribs.

Spare Ribs in the Oven

Spare ribs also turn out well in the oven. A moderate temperature and longer cooking time are more effective than high heat. For a more flavorful crust, the ribs can be glazed at the end and browned more intensely for a short time.

The actual cooking time depends, among other things, on thickness, weight, cut, and temperature. Specific time guidelines are therefore only approximate.

How many spare ribs should you buy?

How many spare ribs you need depends primarily on portion size, side dishes, and the occasion. For a barbecue featuring several types of meat, the amount needed per person is usually less than when ribs are the main course.

When planning, you should also keep in mind that spare ribs contain bones, so not the entire product weight can be counted as meat. For larger groups, buying several racks of ribs or larger packages is often more practical than buying many individual packages.

As a general guideline:

• smaller portions when serving multiple side dishes or other types of meat
• larger portions when spare ribs are the main course
• larger packages for parties, BBQs, or events

You can find the specific package size and product weight listed directly for each spare rib option in the shop.

Buy spare ribs online at Kreutzers

If you’d like to buy spare ribs online, you’ll find various cuts and package sizes at Kreutzers for the grill, smoker, and oven. Depending on the product, the cut, weight, and origin may vary. You can find the specific details directly in the product description.

This allows you to specifically select the ribs that suit your planned BBQ, from the classic spare rib rack to the evenly cut St. Louis cut. For a larger barbecue menu, you’ll also find other pork cuts and matching steaks at Kreutzers.

For products offered frozen or “fresh-frozen,” be sure to also check the storage and shelf-life instructions on the respective product page.