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Author Topic: St. Louis ribs  (Read 263 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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-Abe Lincoln

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?"

Offline Electric Miner

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Re: St. Louis ribs
« Reply #8 on: July 25, 2019, 07:33:43 PM »
In a way, they are.

Back ribs, also called baby back ribs, are the ribs on either side of the spine. The rest of the ribs that aren't back ribs are called spare ribs. Take as rack of spare ribs and cut away the breast bone and what are called rib tips so the remaining rack is basically rectangular, and you have what are called St. Louis cut ribs.

This is not to be confused with St. Louis style of cooking ribs, which is grilling the ribs instead of smoking them.

Offline Mad Dog Stafford

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Re: St. Louis ribs
« Reply #9 on: July 27, 2019, 06:23:45 AM »
Yummy!