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What are the types of pork ribs?
Types of Pork RibsBaby Back Ribs. Baby back ribs are sometimes known as loin back or just back ribs. ...Pork Spareribs. Spare ribs are found much lower in the pig, nearer to the belly. ...St. Louis Style Ribs. St. Louis Style ribs are actually from the same part of the rib cage as spareribs. ...Country Style Pork Ribs.
What are baby back pork ribs?
Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.
What are the differences between baby back ribs and spareribs?
Baby back ribs (bottom of photo) are cut from the top of the rib cage, near the backbone. Spareribs (top of photo) are cut from the bottom of the rib cage, and sometimes they include the brisket, which is a bony piece of meat that hangs from the bottom.
What are ways to cook pork ribs?
Cook the ribs: At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours. After 2 hours, pull them out and open the tin foil to take a look.
How do you cook pork ribs on the bbq?
Grill, covered, over indirect medium heat for 30 minutes on each side. After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender (more on this in a minute).
Describe the 321 method of cooking pork ribs
Place ribs bone-side down in smoker at 225 F (110 C) and cook for three hours. Remove ribs from smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours. Unwrap the ribs and return to the smoker bone-side down for one more hour.
How long do pork ribs take to smoke?
Whether you like them dry or wet, the trick is to monitor time and temperature. Maintain a steady temperature around 250 degrees F, and cook them for about 5 hours.
How do you know when pork ribs are done smoking?
According to USDA, ribs are done when they are 145°F internal temp, but they may still be tough. If you take them up to 190 to 203°F, the collagens and fats melt at this temp and make the meat more tender and juicy.

Question: What is in a typical rub
Self-contained rewrite: What is in a typical pork rib bbq rub?