St. Louis ribs

I started them the day before yesterday. They were rubbed with Traeger coffee rub and rested overnight. Yesterday, they were cold smoked with oak for 3 hours. Then they were vacuum packed, chilled in an ice bath and put in the refrigerator overnight. This morning, they went in a 165 degree bath for this evening.

More on this this evening.

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What was your cold smoke temperature? Thanks.

Outside temp was 85 degrees, so it wasn’t any hotter than that.

Post sous vide and quick sear on grill…