00:00All right, who's ready for a dry rub, smoked, St. Louis style rib that's fall off the bone?
00:05For the record, I didn't mean for it to fall off the bone, I just got busy and that's what
00:09we ended up with, but the product was delicious.
00:12So, these are pork spare ribs. What makes it a St. Louis style? It's all in the prep.
00:17Squaring it up and that is a St. Louis style rib.
00:19You don't have to be as aggressive as I am, but I like to take the ends off, take some
00:24of the hard fat off the top because that won't render.
00:26But a squared up pork spare rib is what a St. Louis style rib is, so that's it. As simple
00:33as that.
00:34The membrane, I prefer to take it off. The seasoning will get to the meat. It will not get through
00:41that membrane, so I like to pull it off.
00:43So, usually it's one pull. This was like four pulls, but that's it.
00:47So, I'm going with the salt, pepper, garlic, so I'm going with the Redmond kosher salt, which is coarse.
00:54That's what you want for a cook like this. Then I'm going to layer it with some of the organic
00:58garlic salt.
00:59Just a nice, even layer. You can see how it's laying over the top.
01:02And I've got a 16 mesh pepper. Perfect layer. I'll go a little bit heavier on the meat side.
01:08So, again, the coarse kosher salt.
01:11And you want to go about 10 inches over the top of your meat because you can see how it's
01:15just kind of falling over the top.
01:16It's very therapeutic. And then that 16 mesh pepper.
01:21That's it. Dry rubbed. No spritz. No wrap. That's what this cook is all about.
01:25Just take your hand. Smash it in.
01:27I'm going 275 degrees till done. We're not doing anything.
01:32I'm not going to flip these. I'm not going to touch them until they're done.
01:36So, 275 degrees. Using a cherry Traeger pellet.
01:40And I checked on them about an hour later, and that's what they look like.
01:43And I'm just like, they're just going to keep going.
01:45So, almost a five-hour rib at this point.
01:48And there we go.
01:51Look at that. Not as pretty because it's not sauced.
01:55But natural meat. Natural flavors.
01:58The bone did come out. This is not what I was shooting for.
02:01I wasn't shooting for a 3-2-1 rib.
02:04But this is what we got.
02:05Check it out. Check out the moisture.
02:08It looked like I was squeezing a brisket.
02:10This pork came out really good.
02:12And just because it falls off the bone doesn't mean you ruined it.
02:15But with something like this, take some fresh lime juice and check this bite out.
02:21Yeah. I actually squirted it off the top.
02:23So, just because it's fall off the bone don't mean it's dry.
02:25It's just extra tender.
02:26And this was so satisfying and delicious.
02:30This is so delicious.
02:31...
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