Middle Class Caveman 980 Posted June 7, 2020 Share Posted June 7, 2020 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. GazzaGarratt 1 Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/ Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129432 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129433 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129434 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129435 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 Now we just play the waiting game for about 2 hours. Some people spritz them with juice and stuff but I don’t usually do that with imported meat as it’s much higher quality and full of lovely fat! We will keep an eye on the temp and check them in 2 hours 💪 Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129436 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 So we’ve been running for an hour now. Starting to get some colour on them now! Only another 4 hours left 🙈 Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129438 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 2 hours in, getting a nice bark forming, another half hour or so and we will pull and wrap them! Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129440 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 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! GazzaGarratt 1 Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129441 Share on other sites More sharing options...
GazzaGarratt 11,140 Posted June 7, 2020 Share Posted June 7, 2020 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? Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129442 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 6 minutes ago, GazzaGarratt said: 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? it’s a Louisiana Grill Kamodo style BBQ! not sure on weight Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129443 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 Ok so first tenderness test done, we are roughly 30 minutes away from go time! Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129444 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 Fall off the bone tender, bbq glaze goes on! Back in for 10 minutes to tack up Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129446 Share on other sites More sharing options...
Middle Class Caveman 980 Posted June 7, 2020 Author Share Posted June 7, 2020 Tender, juicy, flavourful. Check out that smoke ring! Heaven! Link to comment https://forevergaming.co.uk/forum/forums/topic/7883-caveman-cooking-st-louis-ribs/#findComment-129448 Share on other sites More sharing options...
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