# St. Louis ribs
**URL:** https://community.anovaculinary.com/t/st-louis-ribs/21947
**Category:** Brag Board
**Created:** [July 9, 2019, 1:58pm UTC](https://community.anovaculinary.com/t/st-louis-ribs/21947 "2019-07-09T13:58:14Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@Huhwhat](https://community.anovaculinary.com/u/Huhwhat)
#### Post date: [July 9, 2019, 1:58pm UTC](https://community.anovaculinary.com/t/st-louis-ribs/21947/1 "2019-07-09T13:58:14Z")
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.
---
### Author:  [@dougspratt1](https://community.anovaculinary.com/u/dougspratt1)
#### Post date: [July 10, 2019, 3:32am UTC](https://community.anovaculinary.com/t/st-louis-ribs/21947/2 "2019-07-10T03:32:16Z")
What was your cold smoke temperature? Thanks.
---
### Author:  [@Huhwhat](https://community.anovaculinary.com/u/Huhwhat)
#### Post date: [July 10, 2019, 12:31pm UTC](https://community.anovaculinary.com/t/st-louis-ribs/21947/3 "2019-07-10T12:31:50Z")
Outside temp was 85 degrees, so it wasn’t any hotter than that.
---
### Author:  [@Huhwhat](https://community.anovaculinary.com/u/Huhwhat)
#### Post date: [July 10, 2019, 9:34pm UTC](https://community.anovaculinary.com/t/st-louis-ribs/21947/4 "2019-07-10T21:34:18Z")
Post sous vide and quick sear on grill…
