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.
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.