In Australia, the so-called “St. Louis” rib cut is not very common knowledge amongst butchers. The linked chart below, helps to show them exactly where the cut is from, or even for D.I.Y home butchery of the whole pork belly.
The “Rib Tips” are quite pleasant when left on the “St. Louis”, but for super sharp presentation, it is separated.
If you’re breaking down a whole belly, as per the chart, check-out our chinese char-siu marinade elsewhere on the site. It’s a great way to turn the left-over, and the removed pancetta into chinese-style barbecue pork belly. That way nothing is wasted.
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Seven Fires BBQ 