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Sous Vide Ribs
Posted on 1/2/24 at 3:37 pm
Posted on 1/2/24 at 3:37 pm
I got a sous vide for Christmas from my wife. It's the Anova Precision Cooker with the tub.
I've used it 3 times now and I crushed the baby back ribs for New Years!
Sorry, I only took one photo.
Here is what I did...
* Pulled silver skin off 2 baby back racks
* Rubbed seasoning all over. I used a local BBQ shop's seasoning.
* Vacuum sealed and then cooked in the sous vide water at 155 degrees for 24 hours
* Pulled out of the bag and let them cool for about 30 minutes on a wire rack and patted them dry.
* Smoked on the green egg with apple wood chips for about an hour while basting with the homemade BBQ sauce
* Juices were saved from the bags. To make the sauce, I boiled and reduced it to about a 1/3 weight, then added ketchup, brown sugar, yellow mustard, garlic powder, and salt and pepper.
* Wrapped in foil and let rest at room temperature before cutting and serving.
They tasted amazing. Nothing was too overcooked and dry and all the fat was rendered down perfectly. They didn't have the smoke ring like most enthusiasts prefer but they did have smoke flavor after only 1 hour on the green egg. The meat was pink throughout.
They were a little too tender for me. One of the ribs fell apart trying to wrap it with foil. My wife likes them that way, but I prefer a little firmer. I think I will try 12 hours next time.
I've used it 3 times now and I crushed the baby back ribs for New Years!
Sorry, I only took one photo.
Here is what I did...
* Pulled silver skin off 2 baby back racks
* Rubbed seasoning all over. I used a local BBQ shop's seasoning.
* Vacuum sealed and then cooked in the sous vide water at 155 degrees for 24 hours
* Pulled out of the bag and let them cool for about 30 minutes on a wire rack and patted them dry.
* Smoked on the green egg with apple wood chips for about an hour while basting with the homemade BBQ sauce
* Juices were saved from the bags. To make the sauce, I boiled and reduced it to about a 1/3 weight, then added ketchup, brown sugar, yellow mustard, garlic powder, and salt and pepper.
* Wrapped in foil and let rest at room temperature before cutting and serving.
They tasted amazing. Nothing was too overcooked and dry and all the fat was rendered down perfectly. They didn't have the smoke ring like most enthusiasts prefer but they did have smoke flavor after only 1 hour on the green egg. The meat was pink throughout.
They were a little too tender for me. One of the ribs fell apart trying to wrap it with foil. My wife likes them that way, but I prefer a little firmer. I think I will try 12 hours next time.
This post was edited on 1/2/24 at 3:39 pm
3
Posted on 1/2/24 at 4:49 pm to Trauma14
quote:
Vacuum sealed and then cooked in the sous vide water at 155 degrees for 24 hours
I like a little pull to my ribs. Seems like this would be mush?
Just saw them being too tender. 12 hours is still going to be too much. I think 3 to 4 hours would be plenty.
This post was edited on 1/2/24 at 4:55 pm
Posted on 1/2/24 at 4:59 pm to BigPerm30
I would fear mushy. A good rib needs a little chew. If you smoke them right you should be able to do them on the Egg
Posted on 1/2/24 at 7:58 pm to BigPerm30
They were not mushy at all. Kind of shocking, I know. I followed Guga Foods from YouTube who I trust and they tasted great and good texture, just over cooked.
Posted on 1/2/24 at 9:22 pm to Trauma14
I smoke mine for 30 or so before I SV them at 155 for 24hrs. Then I cut into single bones batter then deep fry dat. Bbq sauce drizzle or dip.
Posted on 1/2/24 at 9:23 pm to Trauma14
Return it and get a real grill..
This post was edited on 1/2/24 at 9:24 pm
Posted on 1/2/24 at 10:17 pm to NOLAGT
What is your batter?
Posted on 1/3/24 at 8:19 am to BHTiger
You need to cook 165 degrees for 12 hr. This will give up that traditional BBQ-stlye rib that a lil firmer but still tender and o so delicious!
Posted on 1/3/24 at 9:49 am to NOLAGT
quote:This is the way.
I smoke mine before I SV them
Posted on 1/3/24 at 10:00 am to BHTiger
quote:
What is your batter?
I will season some flour with what ever rub I put on the ribs. I also do a egg white/milk wash. I been taking the yolk out the wash and it seems the batter sticks better. I let them cool off so they don't over cook while getting the color I want.
Posted on 1/3/24 at 10:10 am to AlxTgr
quote:
quote:
I smoke mine before I SV them
This is the way.
The way is to just leave them on the smoker until they are done.
Posted on 1/3/24 at 1:24 pm to AUHighPlainsDrifter
quote:
The way is to just leave them on the smoker until they are done.
quote:
Sous Vide Ribs
Staying on topic isn't hard.
Posted on 1/3/24 at 1:29 pm to AlxTgr
quote:
quote:
The way is to just leave them on the smoker until they are done.
quote:
Sous Vide Ribs
Staying on topic isn't hard.
A'ight then...I find that cooking ribs sous vide is an unnecessary waste of time that produces an inferior product to simply smoking them.
Posted on 1/3/24 at 1:32 pm to AlxTgr
i might try some ribs at 145 for 24-36 hours and then finish on the smoker.
I know a pork shoulder is easy to smoke but sous vide then smoked pork butts is the best IMO. I still get to fire up the smoker but really only work for a couple of hours instead of all day
I know a pork shoulder is easy to smoke but sous vide then smoked pork butts is the best IMO. I still get to fire up the smoker but really only work for a couple of hours instead of all day
Posted on 1/3/24 at 2:31 pm to AUHighPlainsDrifter
quote:What didn't you like about them the times you tried it?
.I find that cooking ribs sous vide is an unnecessary waste of time that produces an inferior product to simply smoking them.
Posted on 1/3/24 at 2:33 pm to Dire Wolf
quote:I keep seeing people saying it's important to get the smoke on the meat before the sous vide. I have only done it that way because of it. I started a thread a while back on boiled, but never revisited it because i am not longer single and have helper options on weekdays. .
but sous vide then smoked pork butts is the best IMO.
Posted on 1/3/24 at 2:50 pm to AlxTgr
Don't know if it's true of not but I read somewhere that after meat reaches a certain temp it won't take in any smoke. Don't remember the exact temp but I think it was well under 100*...if this is true you would definitely need to smoke before the SV
Posted on 1/3/24 at 3:11 pm to AlxTgr
quote:
What didn't you like about them the times you tried it?
IMO, simply smoking them, instead of a combo of sous vide & smoking, produces a better bark and imparts more smoke flavor. Smoking them low-and-slow already produces a very tender product that is cooked consistently throughout (2 of the main benefits of sous vide for many meats). I guess if someone wants to cut down on the amount of hands-on time needed for the entire cook or simply wants to experiment with a new method of cooking, sous vide makes sense. Otherwise, I can't think of any reason to sous vide/smoke instead of just smoking.
Posted on 1/3/24 at 3:16 pm to AUHighPlainsDrifter
quote:So, you have tried to sous vide ribs or you haven't?
IMO, simply smoking them, instead of a combo of sous vide & smoking, produces a better bark and imparts more smoke flavor.
Posted on 1/3/24 at 3:19 pm to Trauma14
I'll be the first to tell you I love to sous vid but I just don't see the point of doing it with ribs.
pork is really hard to dry out on low heat 225-250 on the grill.
pork is really hard to dry out on low heat 225-250 on the grill.
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