Name: St. Louis Cut Ribs
Brand: Metzgerei Freyberger
SKU: 532
Price: 17.49 EUR
Availability: InStock

€17,49

€15,90/kg

Tax included. Shipping calculated at checkout.

In stock, ready to ship
Inventory on the way

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Quantity

1100g ribs (St. Louis cut)
vacuum packed
Freyberger's Plus Guarantee
The middle part of the costal arches

Our St. Louis Cut Ribs will last for at least 5 days after arrival or collection, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We source our pork from the Nuremberg metropolitan region. To ensure the best possible quality and guarantee of origin, we slaughter our pigs at our uncle Hans Rössner's in Uehlfeld. He sources the pigs from farmers in his immediate area.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

St. Louis Cut Ribs and the BBQ Holy Trinity

With the triumph of BBQ in America, meat cuts that were forgotten or completely unknown here have become fashionable. A St. Louis cut rib is one such piece of meat. It used to be sold as a meat rib for roasting or with less meat as a spare rib. This cut is recommended for all BBQ fans who are looking forward to meat and a juicy bite.

Where is this St. Louis Cut?

The St. Louis ribs are cut from the side of the animal's belly. They are therefore the fillet of the pork belly. The ribs are about 10 to 15 cm high. The ribs are therefore cut from the pork belly. In such a way that there is a lot of meat on the bones, but not a lot of fat. In terms of cooking time, these spare ribs are ideal for beef back ribs.

ribs from our own cutting

Your Freyberger cuts up his own pork. For this reason, we only have a limited number of St. Louis ribs on offer each week. So pre-order your juicy and delicious ribs for your BBQ event now!

Other names

The term St. Louis Cut Rib comes from America, that's what they're called there. But we've had ribs for a long time. However, they have other names here. A common name is, for example, meat rib. Sometimes it's also called a paring rib or belly rib, when the butcher cuts directly along the bone and peels off the particularly juicy, tender meat.

Preparation of St. Louis Cut Ribs

St. Louis Cut Ribs can be prepared using two different methods in the BBQ: Low and Slow or Hot and Fast. With the Low and Slow method, which takes place at around 90 to 110°C, you should allow 6 hours. If the ribs are prepared at 110 to 130°C, i.e. Hot and Fast, it will take 4 hours. The silver skin on the inside must be removed. If you forget to do this, the skin will become tough and dry. Unlike with beef, the skin on pork does not need to be removed with a knife. It can simply be peeled off. You can watch our YouTube video on this.

The right finish

As with all ribs, it is important to coat the ribs with a thick, sweet BBQ sauce and glaze them after the actual cooking process. Only then will you achieve a typical American BBQ taste.

Alles Top!

Habe 3 Racks bestellt und davon bisher 2 gesmoked. Alles einwandfrei und sogar mehr Inhalt als angegeben! Gerne wieder.

Ribs

Qualität und Sevice 1A

St. Louis Cut Ribs

Sau lecker und top Qualität

Hervorragend 👍

Der Fleischanteil war super und auch geschmacklich sehr gut. Kann ich sehr empfehlen.

Super lecker!!!

Qualitativ war das Fleisch einfach Top.
Geschmacklich und Fleischanteil an den Rips super, so soll es sein.
Werde sie mir wieder kaufen.

St. Louis Cut Ribs

Where is this St. Louis Cut?

ribs from our own cutting

Other names

Preparation of St. Louis Cut Ribs

The right finish

Customer Reviews

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St. Louis Cut Ribs

Where is this St. Louis Cut?

ribs from our own cutting

Other names

Preparation of St. Louis Cut Ribs

The right finish

Customer Reviews