St. Louis-style barbecue

St. Louis-style barbecue refers to a specific style of barbecue that originated in the Midwestern city of St. Louis, Missouri. This style of barbecue is characterized by the types of meats used, the method of preparation, and the specific type of barbecue sauce that is used.

History

The history of St. Louis-style barbecue is deeply intertwined with the city's industrial past. The city's location on the Mississippi River made it a hub for the meatpacking industry in the 19th and early 20th centuries. This abundance of meat, particularly pork, led to the development of a unique style of barbecue that is still popular in the city today.

Characteristics

St. Louis-style barbecue primarily uses pork, especially pork ribs, although other meats like chicken and beef can also be used. The meat is typically slow-cooked over a low heat, often using a variety of woods to impart a unique flavor. The meat is often basted with a tangy, tomato-based sauce that is distinct from the vinegar-based sauces used in other barbecue styles.

One of the defining characteristics of St. Louis-style barbecue is the specific cut of ribs used, known as the St. Louis cut. This cut removes the rib tips and sternum, resulting in a rectangular rack of ribs that cooks evenly.

Sauce

The sauce used in St. Louis-style barbecue is typically a tomato-based sauce that is thinner and tangier than the sweet, thick sauces used in other barbecue styles like Kansas City-style barbecue. The sauce often includes ingredients like vinegar, brown sugar, and a variety of spices.

Influence and Popularity

St. Louis-style barbecue has had a significant influence on American barbecue culture. The city hosts several barbecue competitions each year, attracting competitors from around the country. The style has also spread beyond the city, with St. Louis-style barbecue restaurants found across the United States.

See Also

• Barbecue in the United States
• Kansas City-style barbecue
• Memphis-style barbecue
• Texas-style barbecue