How to Make 72hr St. Louis Ribs Sous Vide With Alto-Shaam

St. Louis Ribs Sous Vide style

1k Views 19 Likes 1 Comment
How to Make 72hr St. Louis Ribs Sous Vide With Alto-Shaam Recipe
21 Steps
Ingredients
Embed
1
Remove packaging from ribs and place on pan

Remove packaging from ribs and place on pan

2
Prepare rub or use store bought

Prepare rub or use store bought

Recommended For You
3
Season ribs

Season ribs

4
Seasoned ribs ready for cold smoke

Seasoned ribs ready for cold smoke

5
Soak wood chips for 10-15 min

Soak wood chips for 10-15 min

6
Place in smoke box from Alto-Shaam 767-SKIII

Place in smoke box from Alto-Shaam 767-SKIII

7
Place smoke box in unit

Place smoke box in unit

8
Place full hotel pan of ice above smoke box.

Place full hotel pan of ice above smoke box.

9
Place ribs on shelf above ice.

Place ribs on shelf above ice.

10
Set up unit for cold smoke, burn wood 15 minutes, then let product rest in unit for 30 more minutes.

Set up unit for cold smoke, burn wood 15 minutes, then let product rest in unit for 30 more minutes.

11
Remove ribs from unit.

Remove ribs from unit.

12
Place into sous vide bags

Place into sous vide bags

13
And seal.

And seal.

14
Place bags into combi oven and

Place bags into combi oven and

15
Low temp steam at 180F (82C) to pastureize.

Low temp steam at 180F (82C) to pastureize.

16
Have Cook and Hold unit preheated to 145F (63C).

Have Cook and Hold unit preheated to 145F (63C).

17
Place pasteurized bags into the cook and hold and cook for 72 hours.

Place pasteurized bags into the cook and hold and cook for 72 hours.

18
Remove from unit after 72 hours.

Remove from unit after 72 hours.

19
Rub with sauce.

Rub with sauce.

20
And caramelize and serve.

And caramelize and serve.

21
keyboard shortcuts:     previous step     next step
Comments
1 COMMENT
View More Comments