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St Louis Ribs, a la Texas Roadhouse
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Botch
Posts: 15,491
Texas Roadhouse is a chain that are throughout Texas, Oklahoma and they came to utard a few years ago (don't know where else), standard steakhouse/barbeque place. Last weekend the chef from the local franchise was on the news and showed how TR do their ribs: they place them on a pan with a cup of water, sealed tightly with foil, then baked in an oven at 350F for two hours, then finished up on the grill with smoke. The unique step, though, is he insisted the ribs be chilled overnight after the steaming, before the grilling, or else they'd fall apart. I thought I'd give it a try (I know this sounds very close to boiling your ribs, I hope I'm not banninated and poked with sharp sticks).
This is how they looked coming out of the oven:
Meat looked fully cooked and the bones were poking out nicely, but dayam what a sickly color. The smell reminded me of barbeque at home; Dad would cook ribs over charcoal/gasoline in the summer, and in the winter Mom had an electric rotisserie that she'd "grill" ribs in, same smell! (took Mom an hour to clean that damn thing afterwards)
Here's one disadvantage:
That's gonna be a pain to clean up, that pan only fits in the sink half at a time!
Had to show off my new Victorinox scimitar (actually bought it to slice brisket):
Had them on the grill maybe 20 minutes, flipped once as I cooked them direct. I gotta admit, the texture of the meat was damn perfect, just the perfect amount of chew (for my tastes, of course). The meat did pick up some smoke flavor, but it didn't seem to permeate the meat (and this may be my imagination); no smoke ring at all, of course. The jar of sauce I thought was in the frig was actually salsa, so I had these ribs dry. DP's Red Eye Express sprinkled on, flavor was great (will sprinkle the rub on out of the oven next time, I waited until today and it didn't stick to the refrigerated meat very well).
If there's a next time; an interesting technique but it requires planning ahead, space in the frig, and how long it takes me to clean that damn sheet. It was also interesting taking that sheet out of the oven last night, full of boiling grease, and keeping it level (a couple beers may have been involved also).
Thanks for looking!
This is how they looked coming out of the oven:
Meat looked fully cooked and the bones were poking out nicely, but dayam what a sickly color. The smell reminded me of barbeque at home; Dad would cook ribs over charcoal/gasoline in the summer, and in the winter Mom had an electric rotisserie that she'd "grill" ribs in, same smell! (took Mom an hour to clean that damn thing afterwards)
Here's one disadvantage:
That's gonna be a pain to clean up, that pan only fits in the sink half at a time!
Had to show off my new Victorinox scimitar (actually bought it to slice brisket):
Had them on the grill maybe 20 minutes, flipped once as I cooked them direct. I gotta admit, the texture of the meat was damn perfect, just the perfect amount of chew (for my tastes, of course). The meat did pick up some smoke flavor, but it didn't seem to permeate the meat (and this may be my imagination); no smoke ring at all, of course. The jar of sauce I thought was in the frig was actually salsa, so I had these ribs dry. DP's Red Eye Express sprinkled on, flavor was great (will sprinkle the rub on out of the oven next time, I waited until today and it didn't stick to the refrigerated meat very well).
If there's a next time; an interesting technique but it requires planning ahead, space in the frig, and how long it takes me to clean that damn sheet. It was also interesting taking that sheet out of the oven last night, full of boiling grease, and keeping it level (a couple beers may have been involved also).
Thanks for looking!
_____________
Tin soldiers and Johnson's coming...
Comments
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Yep.
I worked at Texas Roadhouse during college. I use a similar method I always fall back on (I put the water under a grate in a pan and foil the top for steaming)
They are ugly coming out but slap some bbq sauce and let it caramelize on a hot grill and it works. Especially if you are serving a ton at a time and lack grill space."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Texas Roadhouse was founded and headquartered in Louisville KY.
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I've seen recipes many times for boiling ribs, then grilling them to get a char, which sure does sound very similar to this technique. I've never tried it because I'm just positive I won't like them as well as ribs that have been smoking for a few hours in actual wood smoke. Boiled-then-grilled sounds like a great way to get some pretty good ribs for people who can't smoke them, though.
@Botch, you didn't say how these compared to ribs you've cooked however you usually cook ribs, which I assume was smoking them?
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Theophan said:@Botch, you didn't say how these compared to ribs you've cooked however you usually cook ribs, which I assume was smoking them?_____________
Tin soldiers and Johnson's coming...
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I watch Robert Irvine put the Ribs in the oven with Saran wrap over them and cook them then grill them for the char. Must be a similar idea!
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This is how my brother always cooked his at his apt in Texas.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
They look great. My BIL manages another similar restaurant and they do them the exact same way. I always assumed they cooked them in advance just for logistics and timing but it makes sense that it also keeps them from falling apart.
I have done them in the oven many times pre-egg days and I never had that issue with the crusty pan. I cooked at a lower temp for longer. I believe it was 250 for about 3 hours.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Botch said:Texture was as good as I've made, flavor not so much. I'm still trying different techniques, haven't found one I'm totally happy with yet. Closest have been raised indirect at 225 (smoking, not grilling) for 5 hours or so, I leave sauce off more times than not.
Thanks for sharing your experience with this really unusual technique! -
SmokeyPitt said:
I have done them in the oven many times pre-egg days and I never had that issue with the crusty pan. I cooked at a lower temp for longer. I believe it was 250 for about 3 hours.Stillwater, MN -
Ok @botch I am back by my stuff now so here is what we did at Texas and Logans Roadhouse.
Take the long DEEP pan like this (actual pan)...put the metal racks in the bottom. Put some water and a little liquid smoke in. Not enough to touch any meat.
Then toss in as many full racks as you can fit. Cover in foil. Set temp to 250. 3 hours. (Higher and faster if we were running low) Coat with sauce, toss on the hot grill for a little bit.
Makes the clean up much easier. The liquid smoke gives them the more natural "grilled" flavor."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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SmokeyPitt said:I have done them in the oven many times pre-egg days and I never had that issue with the crusty pan. I cooked at a lower temp for longer. I believe it was 250 for about 3 hours.
Secondly, I balanced the sheet pan across my sink and was able to soak it, and even empty it mostly into the garbage disposal, so the cleanup wasn't too bad._____________Tin soldiers and Johnson's coming...
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When I did my sous vide ribs and buy them in the fridge after, they were perfect. There is something to it
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Just a tip. Line your pan, regardless of size, in parchment and your cleanup is pretty much nil.
I work in Texas Roadhouse for their HVAC/R maint & repairs. There is a little more to the rib cook than they divulged. But, purdy damn closeLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
NPHuskerFL said:There is a little more to the rib cook than they divulged. But, purdy damn close_____________
Tin soldiers and Johnson's coming...
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NPHuskerFL said:Just a tip. Line your pan, regardless of size, in parchment and your cleanup is pretty much nil.
I work in Texas Roadhouse for their HVAC/R maint & repairs. There is a little more to the rib cook than they divulged. But, purdy damn close -
I have had the TR ribs. In fact, there are not too many national chains, which serve ribs, I have not tried.
IMO, it is impossible to beat what we cook on the BGE.
Ribs are amongst my most favorite of all food. I just will not order ribs, whenever I am out, since I have owned a BGE.
@Botch you are a far better man than I, in so many ways. That should be obvious without even saying.
I would never have the interest or the courage to try, with a rack of ribs, to beat what I already know, the best ribs I have ever cooked and tasted.
I appreciate the work and investigation as well as the report, very much."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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