The Best Types of Ribs to Grill

Photo by Zach DeSartPhoto by Zach DeSartBy Hunter Lewis, Bon Appétit

What's our favorite kind of rib for the grill? Any one that comes from a pig. (Sorry, Texas--those beef ribs are just too huge.) From meaty slabs of spare-ribs meant for smoky slow cooking to pork chop-like country-style ribs that take well to direct heat, here's our guide to four rib cuts you need to know.

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1. Spareribs are what's left over once the meat has been cut from the belly. Look for racks with a thick layer of meat. A full, 11-to-14-rib slab should be in the three-pound range and feeds three people.

2. Trim the breastbones from spareribs and you've got St. Louis-style spareribs. They cook evenly and fit better on the grill than full spareribs. A two-pound rack feeds two people.

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3. Dainty one-to-two-pound baby back rib racks are super tender and cook in half the time of spareribs.

4. Whether cut from the blade end of the pork loin or from the Boston butt, country-style ribs are tender enough to marinate and grill over direct heat.

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