St. Louis Style Pork Ribs Bones Cut from the top of

Cut from the top of the rib cage near the loin

and connective tissue all in one package — everything a great braise needs

slow-roast it with garlic and rosemary until it pulls apart

then hickory smoked and cooked into a firm

it starts with quality meat and real spices

St. Louis Style Pork Ribs Bones Cut from the top ofThe quintessential cut for backyard barbecue purists. St. Louis cut ribs are carved from the belly side of our pasture raised heritage hogs, meticulously trimmed into a clean, uniform rack that cooks evenly from end to end. By removing the brisket bone and tough cartilage, you are left with a beautifully rectangular slab that features incredible intramuscular fat and a deep, rich pork flavor unique to hogs raised right on Montana pasture. That pasture