Sous Vide Ribs

MrWigan

Finally got myself a Sous Vide after seeing so many amazing posts on here.  

Decided to do some ribs as a first attempt.  Used some butt rub on the ribs and put them in a sealed bag for 12 hours at 74c (this is England we like metric)

Sous Vide is linked to my phone so I got a notification at 4am telling me there wasn't enough water in the pot.  Should have covered the pot...

Finished them off on the Egg the following evening using some Tobasco flavoured BBQ sauce and served with potatoes and corn.

They were absolutely superb.  Only problem was I clearly didn't make enough!

Little Steven

How long on the egg mate? Get it? Egg mate. I fracture me.

MrWigan

Little Steven said:

How long on the egg mate? Get it? Egg mate. I fracture me.

About 20 minutes just to heat them through and apply the sauce

Little Steven

Direct @ 325F?

Plutonium

What was the texture like? Was it similar toughness to a smoked rib? I'd like to do these sometime. I usually follow this temp/time guide:

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

MrWigan

Little Steven said:

Direct @ 325F?

About 200C 

Plutonium said:

What was the texture like? Was it similar toughness to a smoked rib? I'd like to do these sometime. I usually follow this temp/time guide:

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Yes they were tough like smoked ribs but they didn't shrink back on the bone.

There is a recipe to give them 36 hours of "good news" and apparently they will fall off the bone then.  I'll be giving it a try in the near future.