"St. Louis" ribs

It'd been a long time since I'd purchased St. Louis ribs from CostCo. I'd forgotten that they come in a 3 pack and that sometimes the producer (Swift) seems to have what to me is an odd definition of a St. Louis cut. Not being a fan of using a rib rack and 3 being right out for fitting on my LBGE I was originally going to do two racks on the Egg and the third on my WSM. The more I thought about it the less of a stellar idea that seemed. It would've been a lot of fuel for not much of a cook.

Enter sous vide ribs. I opted to go the high tech route and do two racks on the Egg and the third would be cooked sv for 24 hours and then egged the following day.

The racks I did on the egg had some interesting bone structures. They were done with kosher salt, Yardbird rub and a bit too much Swamp Venom. Ok maybe a tad too much salt. They were finished with Sweet Baby Rays (I'm still trying to finish off the gallon jug I bought for whatever reason).

I went gear farming so I let the Smobot handle the cook.

The rubbed ribs

Of course the wind kicks up when I start cooking

Finished

Showing the odd bone bits

The SV ribs were dusted with Sweet Swine O Mine rub and stuck in a water bath @ 150 for 24 hours.

I think I preferred the second rack (less random bone bits and less Swamp Venom). Part of it was a wee breakfast.

When I've used it in the past the parts facing towards the top of the egg seemed to get burned. That and laziness, I find it easier to sauce the ribs when they're horizontal rather than having to take them out, sauce and return. Plus it gave me an excuse to try the SV > Smoke route :wink:

I trimmed off the really odd looking ribs as well as the flap and some ribs that appeared to be pure cartilage. I think they'll be uses in my instantpot for pressure cooker chili verde.