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Caveman Cooking - St Louis Ribs


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So today we are smoking some

beautiful imported St Louis cut ribs!
 

What are St Louis cut you ask? Well you take a full rack of ribs and run them through the band saw so you get a lovely straight cut set of ribs, nothing special but they just present a bit better.

 

I get mine from Tom Hixson, an online butchers based out of Spitfields Market who specialise in imported meat from the USA.

 

Step 1 today was to dry the ribs and remove the membrane off the back. Step 2 was to then make a rub.

 

I did actually order 2 rubs from Angus and Oinks but Royal Mail are working overtime right now and they didn’t arrive in time...so we made our own with what we have.

 

We used:

 

1/3 Cup Pink Salt

1/8th Cup Black Pepper

1/3 Cup Brown Sugar

2 Tablespoons Paprika 

 

It’s not ideal as I’d like to add some cumin and garlic but I don’t have any and fuck going out to the zombie apocalypse today.

 

We then got our fire started and got our pit stabilised to 250-275°F and waited for some nice clear smoke.

 

 

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So after 2.5 hours I have the level of bark I want. I’d go a bit longer unwrapped if I had the proper rubs but I’m not going to get anything else out of what I have at the moment.

 

So it’s time to wrap. I’ve just put down some honey today as my wife doesn’t like them too sweet. We wrap them meat side down so that the meat sits in a bath of its own juices etc.

 

Wrap them tight and put them back in at 275°f. we will check in another hour!

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Nice little thread Elliott. How much does it weigh?! It looks huge 😎

 

Also, what are using to cook it? Looks like an outside circular stove/BBQ?

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