Very large ribs

cdnewman

Got ahold of some mangalitsa St. Louis ribs I’m planning to make for wife’s birthday on Saturday. They are huge, so decided to carve off 4 for a dry run. I do the amazing ribs sous vide and smoke method. First problem, they were too big for my sous vide bags. Solved with trip to cabellas. Second issue, too big for my 12 qt sous vide container. Used a large pickling pot covered with foil. Third challenge: they are so curved it was hard to use the “bend test” for doneness. I just guessed. I coated with thin layer of avocado mayo, applied butt rub and sealed. Sous vide 24 hours at 150. Onto smoker at 225 with 2 applewood chunks for 30 minutes. Brushed with a mix of nandos extra hot, butter and erythritol. Smoked another 15 until the sauce started to crust, then served. Overall quite good, but will probably add 6 hours to sous vide next time. Still some collagen towards the fatty portion. And I need bigger plates, I guess. 

Foghorn

Those are indeed huge.  If I'm seeing things correctly, you got more than just the St. Louis cut.  The bottom of the picture looks like the "baby back" portion as well.  Having butchered some off of a manga and cooked them I know they taste very good when you get them cooked just right.  I've never cooked ribs with my sous vide so I don't have any suggestion as to the optimal time to add.