Pork St Louis Spareribs, Poly
USDA Spec
IMPS 2020 §416AIn simple termsSt. Louis trim spareribs, Item 416 with the brisket bone and breast trimmed off to a uniform rectangular slab. The standard BBQ rib spec at casual dining, retail, and competition BBQ. Often called 'STL ribs' on quote sheets.
Spareribs as described in Item 416 except the sternum and ventral portion of the costal cartilages must be removed along with the flank portion. The breast removed at a point dorsal to the curvature of the costal cartilages.
- Removed
- sternum, ventral portion of costal cartilages, flank portion, breast
- Primal
- Spareribs
Last 6 months
Recent prints
| Date | Price (¢/lb) |
|---|---|
| 2026-08-27 | 209.50¢/lb |
| 2026-08-25 | 237.08¢/lb |
| 2026-08-24 | 228.44¢/lb |
| 2026-08-20 | 225.49¢/lb |
| 2026-08-18 | 247.09¢/lb |
| 2026-08-17 | 224.48¢/lb |
| 2026-08-13 | 234.60¢/lb |
| 2026-08-11 | 249.08¢/lb |
| 2026-08-10 | 249.37¢/lb |
| 2026-08-06 | 244.46¢/lb |
| 2026-08-04 | 246.07¢/lb |
| 2026-08-03 | 246.43¢/lb |
| 2026-07-30 | 226.46¢/lb |
| 2026-07-27 | 251.44¢/lb |
Frequently asked
What is the current wholesale price of pork st louis spareribs, poly?
$2.10/lb as of 2026-08-27, from the USDA AMS National Daily Boxed Pork Cutout report. That's down 7.1% week over week.
Which way has st louis spareribs, poly been trading?
Down 15.9% over the last six months. Offer side has been in control.
Where does the st louis spareribs, poly price come from?
Wholesale pork st louis spareribs, poly is priced FOB plant in cents per pound and reported daily by USDA AMS as part of the National Daily Boxed Pork Cutout, Negotiated Sales (LM_PK602) report. Prices reflect weighted-average negotiated trades for delivery within 0-21 days.
When do rib prices run hottest?
Grilling season. The pull builds ahead of Memorial Day and July 4 as retail and foodservice book ahead of the ad calendar, and it fades once the holiday features clear.
What does IMPS 416A mean?
IMPS 416A is the USDA Institutional Meat Purchase Specifications code for Pork Spareribs, St. Louis Style. It's the standard spec used in wholesale trading and procurement contracts.
About this cut
Ribs cut from the belly side of the hog, behind the shoulder. Larger and meatier than back ribs, with more fat. Trimmed into the St. Louis style for competition barbecue.
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