Per Wikipedia..
St. Louis style ribs (or St. Louis cut spare ribs) are St. Louis style when the sternum bone, cartilage, and rib tips (see below) have been removed. The shape is almost rectangular.
Kansas City style ribs are trimmed even more closely than the St. Louis style ribs, and have the hard bone removed.
Per the man over at Amazingribs.com
Kansas City cut. Not a commonly accepted term, it is usually used to refer to what is otherwise known as a St. Louis cut. Sounds like a little Missouri rivalry to me.
Per here...
http://texascookin.blogspot.com/2009...louis-way.html
"Once you get past the last (12th or 13th) rib, you make the perpendicular cut to separate the thin tail meat from the slab of ribs. Cutting off that end as well as the chine bone and catilege is what makes a St. Louis cut into a Kansas City cut (so I've been told)."
Per here...
http://www.bigdaddyskitchen.com/bbq&grilling/ribs.htm
"
You may have heard of St. Louis style ribs and Kansas City style ribs. These are merely variations on spare ribs, and refer to the way the slabs are trimmed. St. Louis style has the brisket bone removed, while Kansas City style are trimmed even more having the hard bone removed."
So it sounds to me that no one really knows what the difference is. 4 Different sites with four different answers. Sounds like we have a debate on our hands...
Heck, even I don't know the difference and I'm a born and raised STL native..
