Smoked St. Louis Pork Ribs

Smoked St. Louis style sous vide Ribs finished with a unique hybrid Carolina/Memphis bbq sauce.

Author

Greg Mountain

Prep Time: 01:00

Recipe Time: 18:00

Temperature : 150F / 65.6C

Ingredients

• 3 racks St. Louis style pork ribs
• 1/4 c. Paprika
• 1/2 c. Turbinado Sugar (divided)
• 2 tsp. Mustard Powder
• 2 Tbl. Kosher Salt
• 1 tsp. Cayenne Powder
• 1 tsp. Smoked Paprika
• 2 tsp Garlic Powder
• 1 tsp. Onion Powder
• 1 Medium Sweet Yellow Onion
• 1/2 tsp Fresh Black Pepper
• 1 c. Apple Cider Vinegar
• 1.5 c. Ketchup
• 1 Tbl. Chipotle Powder
• 1/4 tsp. Red Pepper Flake
• 6-8 Garlic Cloves
• 1/4 tsp. Celery Salt
• 1 Tbl. Red Miso Paste
• 2 Tbl. Molasses
• 1/4 c. Worcestershire Sauce
• 1 Tbl. Steak Sauce (A1)
• 2 Tbl. Vegetable Oil
• Wood chips of choice (hickory)
• 1/4 c. Yellow Mustard

Directions

1. Remove silver skin from back of ribs and cut racks into small enough pieces to fit inside vacuum seal bags
2. Mix 1/4 c. Turbinado sugar, paprika, smoked paprika, onion powder, garlic powder, mustard powder, kosher salt, cayenne powder and fresh black pepper (to taste ~1/2 tsp) in a bowl to make the rub and stir to combine.
3. Apply rub liberally to both sides of the ribs. Place in vacuum seal bags and vacuum seal. Allow ribs to dry brine in refrigerator for 4-12 hours
4. Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.
5. Prepare bbq sauce by dicing a sweet yellow onion. Heat 2 Tbl. of vegetable oil on medium heat in a sauce pan. Add onions and 1/4 tsp kosher salt. Sweat onions until translucent. Add 6-8 minced garlic cloves and cook until fragrant (1-2 min). Add ketchup, vinegar, yellow mustard, Worcestershire sauce, steak sauce, chipotle powder, red pepper flake, celery salt, miso paste, black pepper (to taste), 1/4 c. Turbinado sugar, and molasses. Bring to a simmer and reduce. Set aside or refrigerate until ribs are finished. (Eventually will add 1 c. of reserved rib drippings)
6. Cook Ribs in water bath for 18 hrs. 45min-1 hr before the ribs are done cooking (18 hrs), heat the smoker to 225 F.
7. After 18 hrs, remove ribs to an ice bath for 30 min.
8. Open vacuum sealed bags and pour juices into a container (set aside to be added to bbq sauce).
9. Add 1 c. of drippings from ribs (removed from vacuum bags) to the bbq sauce and bring to simmer. Allow to reduce until sauce reaches desired consistency.
10. Add ribs to smoker with wood chips of choice at 225 F. Smoke for 1 hr. Sauce both sides of ribs and continue to smoke for 30 min. Re-sauce both sides of the ribs again and smoke for another 30 min. Remove ribs and cover with foil. Allow the ribs to rest for 15-30 min.

Finishing Steps

1. Add 1 c. of drippings from ribs (removed from vacuum bags) to the bbq sauce and bring to simmer. Allow to reduce until sauce reaches desired consistency.
2. Add ribs to smoker with wood chips of choice at 225 F. Smoke for 1 hr. Sauce both sides of ribs and continue to smoke for 30 min. Re-sauce both sides of the ribs again and smoke for another 30 min. Remove ribs and cover with foil. Allow the ribs to rest for 15-30 min.