Variations on the smokerless smoked ribs recipe

Can you substitute St. Louis cut ribs for baby backs, and if so, what modifications would be necessary in the sous vide time/temperature and other parts of the recipe?

On a different note, can the recipe be modified for lamb ribs (or breast of lamb)?

Thanks!!

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Comments

brian_martin2001

St Louis style ribs are the ribs I use for this recipe all the time. I prefer them to baby back. I personally prefer my ribs at 140°F for 48 hours, because I like the bone sliding right out of the meat, but that's a personal preference. As for modifying it for lamb ribs, I can't imagine why not, although, I would think sheep would be a better choice. As for the brisket of the lamb, I'm sure you could, but I think would may need to modify the time/temperature, however, I have no experience with lamb brisket.

fisher23

I agree with brian, I prefer Sr. Louis cut ribs as well. I tend to go hotter for a shorter cook, 176 °F for 4.5 to 5 hours then either chill in ice and freeze or sauce and put them directly on the smoker for about 20 minutes. Either method will give you great ribs.

tshewman

See John and Brian's comments. Yes it can be modified to suit St Louis Ribs, lamb, chicken or pretty much any cut of meat. Even short ribs in Chilli (Did that for ISOP chilli is awesome!) . Lamb breast recommended temps are usually around 64C for 18 hrs via MC. I personally like mine at 60C(below).

ericrosenbergnyc

Thanks so much for the feedback guys. I plan on experimenting with St. Louis cut over the weekend (a la John, since I also prefer a firmer texture and chew). I'll let you know the results. Lamb ribs to follow.

lockgavin

I've done both.. both are fantastic. I did side ribs at 165 for 12 hours (per kenji). They were too tender for my liking (falling apart), so next time I will go lower.

Side note: everyone LOVED the ribs both times. Lots of "These are the best ribs I've ever had" type comments.

fisher23

I think you will really like them. I like mine the same as you, a clean bite but not fall off the bone. I am a certified BBQ judge and those are a winner in my book. If you like them sauced, here is the recipe for a BBQ sauce I get big raves about: Sweet Baby Rays (original) bottled sauce 1/2 cup, two tablespoons of agave syrup, two tablespoons brown sugar and 1 teaspoon of chipotle chili powder. I heat (stove top or microwave) it slightly just until the sugar dissolves. I actually got that recipe from one of the competition BBQ teams that consistently win first place for ribs. It's a secret so don't tell anyone, lol.

ericrosenbergnyc

I tried 167 for 4 hours; results were good, but slightly too tough. 1-2 more hours at the same temp?

I did apply a Chinese style glaze with a few added spices plus liquid smoke and sriracha and carameluzed under the broiler. Interesting Cantonese meets St Louis mash up. I'll post if anyone's interested.