Smoked St. Louis Pork Ribs

Ingredients for 8

• 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

• Step 1

  Remove silver skin from back of ribs and cut racks into small enough pieces to fit inside vacuum seal bags

• Step 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.

• Step 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

• Step 4

  Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.

• Step 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)

• Step 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.

• Step 7

  After 18 hrs, remove ribs to an ice bath for 30 min.

• Step 8

  Open vacuum sealed bags and pour juices into a container (set aside to be added to bbq sauce).

• Step 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.

• Step 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

• Step 0

  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.

• Step 1

  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.

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