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.