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Smokerless Smoked Ribs w/ St. Louis style?

murray.sean.d

I want to try out the Smokerless Smoked Ribs recipe, but the only ribs I currently have on hand are St. Louis style. I'm not familiar enough with cooking ribs to know if this recipe should still work, and if I would need to make any changes to the times/temps involved. The only other recipe I had to compare it to is Kenji's over at The Food Lab. He used St. Louis style and cooked for either 36 hours at 145 degrees or 12 hours at 165 degrees. I tend to prefer ChefSteps vs Food Lab (though both are great), but I wasn't sure if Kenji's time/temp differences were due to preference or because of the different style of ribs. Would love some advice/suggestions.

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wolfiegirl

SLC's are less meaty than baby back ribs. Here's some info you might find helpful as to the differences between the two types of pork ribs:

https://theorganicbutcherofmclean.com/blogs/news/14734761-ribs-showdown-st-louis-vs-baby-back-ribs

As to your time/temp question, I can tell you what I do. First, my go to ribs are SLC's. When I sv them, after they've been brined of course, I use 135°/24 hrs. Next onto the grill to for about a half hour to add a nice smokey & fire flavor, spraying with beer from time to time. I did two different glazes....one was maple syrup and the other I used my homemade sweet red pepper & ancho chili jam while they were sous vide'ing. I reserved those liquids so that after the grill time, each rack got wrapped up in foil with the reserved liquid and I finished them in a 225° oven for about three hours. Fall off the bone tender, bags of flavor and juicy juicy juicy.

So that's my experience with SLC's. Not exactly smokerless but it might help give you an idea.

#ribs

meyer8863

Thanks! That link definitely taught me some stuff!

fisher23

I do St. Louis ribs all the time. I buy a bunch when they are on sale, cut the slab in half, bag, cook and freeze then ribs are 90 minutes away from dinner. I cook them at 167'F for 5 hours, then smoke for 30 minutes sauced at 190'F. I think they are are great. I put my rub on, vacuum seal and let them sit for an hour or two in the fridge before cooking. When they are done, pour off the liquid, pat them dry and sauce both sides and smoke long enough to set the sauce.

murray.sean.d

Kenji's recipe had them cook at 165'F for 12 hours. What kind of texture difference would you think there'd at 167'F for 5 hours? Other than that your technique seems pretty close to Kenji's.

fisher23

I haven't tried Kenji's but I can tell you that these are tender and juicy. They are bite through but not falling off the bone. I judge professional BBQ and I think the texture is right on. This is how I always cook them.

seijoed

I don't have the skills in BBQ John has (Even if I figured out all those super sekrit sauces), but I've sampled a lot of "good" BBQ, in fact I had that as a mission whenever I traveled for a few years.
The 75C treatment is about as good as it gets. You can get more tender, pinker, etc, etc, 75C is just plain good eats, chill it and you can finish off in pretty much any manner you want. If baby backs are 4h, add hour or so for St Louis or 45 for Spare, I like to divide the time a little on a whole spare slab since one end is thinner, don't be afraid of giving it a good brown and or broil, maybe some glaze.