Ribs are one of the most popular dishes around because of its taste and the fun that comes with cooking it. This cut of meat is almost always synonymous with BBQs and get-togethers. There are many different ways to cook ribs, as well as many different cuts for these bone-in delights. St Louis ribs are one of the less common cuts that can be found around, but none the less tasty.
These are actually part of the spare ribs and are cut out from the center in a lower area close to the front. St. Louis ribs are sliced in large racks without the breast bone included. Being part of spare ribs, this cut is meatier than some other rib cuts. It also tends to have a good amount of fat on it, making it less prone to drying out and tastier too.
One of the biggest challenges when cooking ribs of any type is being able to get that tenderness that makes the meat fall off the bone, without drying it out or overcooking it. For those who prefer medium rare and medium doneness on ribs, this can be extra challenging to achieve with the use of just a grill or oven. The sous vide process makes it possible to achieve both of this without any problem at all.
St Louis ribs can be prepped in the same way as any other rib recipe using either a dry rub or marinade. However, instead of being cooked right away with diffused heat it is cooked in a controlled water bath using a vacuum sealed bag. The meat is held at a temperature of 137°F or 57°C for 8 to 12 hours. This heats the meat to the ideal internal temperature making it possible to get a medium rare or medium doneness while still being tender. After the sous vide process, the ribs can then be finished quickly on a grill for that distinct smoke flavor.
One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.
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