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Author Topic: St. Louis ribs  (Read 59 times)

Offline Electric Miner

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St. Louis ribs
« on: July 09, 2019, 06:59:57 AM »
I started them the day before yesterday. They were rubbed with Traeger coffee rub and rested overnight. Yesterday, they were cold smoked with oak for 3 hours. Then they were vacuum packed, chilled in an ice bath and put in the refrigerator overnight. This morning, they went in a 165 degree sous vide bath for this evening.

More on this this evening.

Offline mazo kid

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Re: St. Louis ribs
« Reply #1 on: July 10, 2019, 08:57:24 AM »
My mouth is already watering!

Offline Captainkirk

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Re: St. Louis ribs
« Reply #2 on: July 10, 2019, 09:26:21 AM »
If I was Miner's neighbor I'd be 500 pounds by now... L@J
"You gonna pull those pistols, or whistle Dixie?"

Offline Electric Miner

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Re: St. Louis ribs
« Reply #3 on: July 10, 2019, 04:35:57 PM »
The finished product, after a short sear on the grill.


IMG_9312-small by ChromeLibrarian, on Flickr

Offline ShotgunDave

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Re: St. Louis ribs
« Reply #4 on: July 10, 2019, 07:32:15 PM »
 (jh
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Offline sourdough

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Re: St. Louis ribs
« Reply #5 on: July 17, 2019, 02:37:27 PM »
I started them the day before yesterday. They were rubbed with Traeger coffee rub and rested overnight. Yesterday, they were cold smoked with oak for 3 hours. Then they were vacuum packed, chilled in an ice bath and put in the refrigerator overnight. This morning, they went in a 165 degree sous vide bath for this evening.

More on this this evening.

Miner,

Do you use one of those electric insertion heaters with the digital thermometer/thermostat? Those are too far above my budget, so...

I cheat. I have never made ribs like that (those look sooo good!), but I do a sous vide type of cooking for NY strip steaks and ribeye steaks. I season the steaks with Montreal Steak seasoning and oregano, set them out at room temp for a few hours, then sear the steaks on very high heat using a  pre-heated gas grill for a few minutes, remove them to a chilled plate, put them (along with about 1/4 cup butter) in a 1-gallon Ziploc bag (double zipper with as much air removed as possible), and place the bag in a shallow covered roaster pan (with water 2-3" deep) in the oven, which has been pre-heated to 150* for half an hour with the water-filled pan in it. It stays there for about 3 hours. I make a red wine sauce with thyme, garlic, and the leftover meat juices from the bag and serve over mashed potatoes (small baby reds) with Roma tomatoes and onions in oil & vinegar (marinated overnight) as a side.

Very tender and tasty!

Jim


Offline Electric Miner

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Re: St. Louis ribs
« Reply #6 on: July 18, 2019, 05:49:47 AM »
I have an Anova Immersion cooker. You can pick up a Gourmia on Amazon for around $50. They aren't bad. I used a Gourmia for several years. The controls weren't as good as the Amova, but it was decent.

Offline Captainkirk

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Re: St. Louis ribs
« Reply #7 on: July 18, 2019, 07:40:11 AM »
What makes these "St. Louis" ribs, EM?  ???

Are they half-stock, maybe? ;)
"You gonna pull those pistols, or whistle Dixie?"