Meat Me In St. Louis

[ChileRelleno]

"Meet me in St. Louis, Louis,
Meet me at the fair,
Don't tell me the lights are shining
Any place but there,...

Some of the older crowd will know and appreciate that one ^ as sung by Judy Garland.

Menu
St. Louis Ribs, dry rubbed and smoked over Cherry
Homemade Scalloped Potatoes
Celery Sticks and Ranch/Bleu Cheese for dipping

The Ribs
Three racks of St. Louis ribs, dry rubbed with my homemade pork rub
Then slow smoked at 225°-240° for 6.5 hours over cherry











Homemade Scalloped Potatoes
6 large baking potatoes, peeled and cut into 1/8" slices (Love my PL8 Mandoline slicer)
2 sticks butter
4C +/- milk
1C +/- flour
4C shredded cheese
1 large onion, chopped coarse
1C bacon, cooked/chopped
2T garlic, minced
Lawry's seasoned salt to taste

Preheat oven to 425°
Prep the potatoes, parboil until barely tender, set aside
In a large sauce pan melt the butter, add flour to make a roux
Add the cheese and 2C of milk to the roux and melt the cheese into it, add milk as needed to attain the desired sauce consistency (think tomato sauce)
Over med-high heat saute the onions, bacon and garlic till onions are just soft

In a large casserole dish spread a thin layer of cheese sauce, then half the potatoes as a single layer
Spread onion/bacon evenly over this layer, season with seasoned salt
Spread the rest of the potatoes and cover evenly with remaining cheese sauce
Bake till at 425° till top is browned

Serves 10-12

[Crow]

Looks good !!

[David Hall]

Those are some great looking ribs!
But how do they taste?
Another home run Chilli!

[ChileRelleno]

Those are some great looking ribs!
But how do they taste?
Another home run Chilli!

Thanks.  No complaints from anyone here...  I guess if ya really wanna know you'll need to come to dinner.

[Bryan Young]

Wow!!!

[David Hall]

Those are some great looking ribs!
But how do they taste?
Another home run Chilli!

Thanks.  No complaints from anyone here...  I guess if ya really wanna know you'll need to come to dinner.

Think I missed my opportunity when I was in South Carolina a couple weeks ago.  Rain check!

[conchydong]

Great looking ribs and taters. Did you "crutch" the ribs at any time during the process?

[ChileRelleno]

Great looking ribs and taters. Did you "crutch" the ribs at any time during the process?

No Crutch, no spritzing, no sauce/glaze, just a wood and a water pan.

[Shark Hunter]

Very Nice John!
Never was a fan of St. Louis ribs until I tried Famous Dave's.
We have rib tips and wings just about weekly.
Comes with a side and a cornbread muffin.
For $10, It can't be beat.
Those there look killer!

[ChileRelleno]

Thanks for all the compliments guys, appreciate the feed'back. 

[Tightlines667]

That is my favorite way to cook ribs too.

[Dominick]

That is my favorite way to cook ribs too.

Chili I too do my St. Louie style ribs with a dry rub (a variation on America's Test Kitchen recipe) but I crutch it the last hour to get the ribs moist.  Dominick

[mo65]

   Chile's posts just kill me...my stomach just started growling...Lord have mercy son!

[ChileRelleno]

That is my favorite way to cook ribs too.

Chili I too do my St. Louie style ribs with a dry rub (a variation on America's Test Kitchen recipe) but I crutch it the last hour to get the ribs moist.  Dominick

Yep, I much prefer St. Louis ribs over Baby Backs.
And I also prefer them Memphis style dry rubbed vs Kansas City glazed, though once in awhile the family requests Kansas City style.
When it comes to sauce though, I like almost any vinegar based BBQ sauce, either way Kansas Sweet or Memphis Spicy, I even dig on some good Carolinas mustard based BBQ sauce, nice and tangy.

[ChileRelleno]

   Chile's posts just kill me...my stomach just started growling...Lord have mercy son!

Don't pass out or die on me, cause I ain't giving ya any mouth to mouth!