Sous Vide St. Louis Ribs

Deek1997 · April 2019

I was tasked with making ribs (3 racks) for Easter, not at my house. I’m going to attempt doing them Sous Vide. I looked at a couple of discussions and saw 147 degrees for 18 hours @JohnInCarolina method, I believe. I’m assuming it doesn’t matter baby back or St. Louis for that time and temp?

Any other tips?

I have a Foodsaver, so my plan is to prep them like I would prior to going on the Egg, but vacuum seal them instead. I may add some liquid smoke to half of them...just a few drops is needed from what I read.

Lastly, I’ll bring them to the final destination, add a light rub and finish them on a charcoal grill.

lkapigian · April 2019

Watching this thread ......I’ve been wanting to try and curious if anyone presmokes for a bit before SV ( apologies for the slight hijack)

jtcBoynton · April 2019

Time seems a bit short for that temp. You might want to go at 24 hours.

JohnInCarolina · April 2019

https://eggheadforum.com/discussion/comment/2425619#Comment_2425619

24 hrs at that temp leaves them very much "fall off the bone" in my experience. 18 gives them just a little bit of tug at the bone, which is how I prefer them.

@Deek1997 - to answer your question, my recipe is with spares, not baby backs. I've actually yet to try baby backs SV. So if you are using spares at that time and temp, you should be good.

I've never added liquid smoke to these in the bag. I'd advise you to use very little if you're doing that. SV at that long a time has a tendency to really concentrate things. Otherwise your plan sounds good to me.

Deek1997 · April 2019

Thanks, @JohnInCarolina! I’m doing spare ribs, so I should be good.

Sous Vide St. Louis Ribs

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