Labor Day Sous Vide St. Louis Cut Ribs

It seems like the summer of 2015 has zipped by in a flash. Where does the time go? I moved to Maryland just a few weeks ago, didn’t I? In nine days, it will be three years.

I thought I’d celebrate Summer’s end in high style.
St. Louis Cut Ribs
I’ve become a huge fan of St. Louis cut ribs for various reasons, but that’s another post. Actually, it’s a previous post. I don’t recall the link, so just search for it.

I salted three racks, bagged them, and dropped them into a 134°F water bath for 20 hours. Here it is after its bath:
The Purge
Above, note the red fluid on the left. Those of us that use sous vide as a cooking technique refer to that as the purge. In spite of the color, there’s some good stuff in there, but more on that later.
After a long soak in the hot tub
After the long soak in the hot tub, and draining the purge, the ribs look, ummm, rather anemic. We can fix that.
Seasoned St Louis Cut Ribs
The most glorious spousal unit wanted me to do a rack with salt, pepper, and garlic only, a seasoning recipe my father used for over 60 years (on whole hog roasts). I wanted to use the St. Louis Rib Rub I make.

Sorry Dad.
Pizza Oven Returns
Regular readers might remember this unit. I built the center bit as a pizza oven prototype a few years back. I always wanted to try it as a smoker, so here we are.

I loaded up the chimney starter with charcoal, fired the bugger up, and headed inside to deal with The Purge.
Fresh Purge
Lovely, isn’t it? It’s amazing what comes out of a piece of meat after slow-cooking for twenty hours.

You may be wondering what I’m going to do with this stuff. Okay, maybe not, but I’m going to assume that you are.

I’m going to heat it to nearly boiling, wait for the proteins to coagulate, then drain off the good stuff and get rid of this:
Ugly Purge Liver
Grossed out yet? Yep, it’s ugly. I feed it to the fox that reside in my forest. They love it. I for one, care less for it.

Here’s the good stuff I was talking about:The Clean Purge
I turn this stuff into barbeque sauce. Yep, add some ketchup, whole-grain mustard, molasses, pequin powder, onion powder, granulated garlic, and ginger and you’ll hear the raves. No really, I am totally serious. I’ve literally been hugged for creating this sauce. By men.

Where were we?

Oh yeah, ribs. Having just built some 2″ thick solid oak counter tops for my new kitchen, I just happen to have some hefty oak chunks laying around just waiting to be used for smoke fodder. It worked perfectly.

After an hour, the ribs came out looking like this:
Lovely Racks!
Oh yeah, these are some nice racks.

And juicy they are, too.
Juicy Ribs
I just painted on a tiny bit of sauce and the most glorious spousal unit and I tore into these like we hadn’t eaten in four hours.Saucy!
Most glorious spousal unit also fished a perfect wine out of the cellar:
Zins go with barbeque like salt goes with pepper…like tequila goes with lime…like…well, you get the picture.

End of Summer? No f’ing way.

This entry was posted in Meat, Recipes: Eats, Techniques and tagged , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

2 thoughts on “Labor Day Sous Vide St. Louis Cut Ribs

  1. For some reason John, St. Louis ribs are always cheaper in my neck of the woods – on sale for $2.99 a pound! Now I am stuck at work but I really want a slab of ribs right now 😀

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