St. Louis–style barbecue

These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States.

The cooking time for St. Louis–style barbecue is faster than other styles because it does not require smoking the meat for hours or applying a dry rub.

[2] It traditionally contains ketchup, brown sugar, apple cider vinegar, salt, pepper, and other spices.

This cut of ribs, formalized by the USDA as "Pork Ribs, St. Louis Style," allegedly originated with numerous meat-packing plants located in the region in the mid-20th century and put into the policy by a diehard fan of the St. Louis Cardinals baseball team.

[4] Butchers after World War 2 employed this cut because it eliminated much of the fat and gristle and they could charge a premium for it.