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I boiled some ribs



  • AZRPAZRP Posts: 10,116
    Clay, I was pretty much settled in on the high heat direct cook too, but this changed my thinking. Going to miss you guys next weekend. -RP
  • AZRPAZRP Posts: 10,116
    I have tried many pressure cooked ribs and the texture is not the same and the fat didn't render properly. I'll keep playing. -RP
  • AZRPAZRP Posts: 10,116
    :laugh: -RP
  • SSN686SSN686 Posts: 3,209
    Morning Randy:

    Fantastic idea!!! Still haven't done the mint on the ribs yet (but haven't done ribs since I saw it)...will definitely try sometime!

    Have a GREAT day!


    Brandon, FL


  • SSN686SSN686 Posts: 3,209
    Morning Beli (Randy):

    How about "Bagged & Smoked Ribs"?

    Have a GREAT day!


    Brandon, FL


  • Inspiration to action: I filled a couple of one gallon freezer bags with some thick short ribs. Put half a bottle of Allegro hickory smoke marinade in each bag. Sealed and carefully set in a big pot of water...just below boiling. Less than half an hour later, I could smell the hickory smoke upstairs where my computer lives. But how can this be? Yup, the bottom had melted out of one of the bags. Soggy ribs. Back in another bag. No more marinade. The experiment continues.
  • AZRPAZRP Posts: 10,116
    I think the Foodsaver bags can take a higher temp than ziplocks. -RP
  • Bigger, thicker bag. Dropped a cereal bowl in the bottom of the pot to keep the bags off the bottom.
    Meat temp 175 but took a determined push to get the Thermapen to the center of the meat. Fat rendered and 1" of rib bone showing. More time in the bag? Into the egg? (Egg fired up and standing by).
  • RP,

    The ribs had a nice color to them. Was that mainly from the cayenne? Good to know that the ribs can be cooked in that short of a period.
  • BeliBeli Posts: 10,751
    Hey jay...about balooned ribs... :P
  • Clay QClay Q Posts: 4,435

    Well, it is a long reach for you guys so I understand. You and Kim will be missed big time. I'll make a martini at 2:30 and a toast facing Southwest in your honor. Two drinks actually, one for Kim also.
  • 90 min in the bag and 90 min in the egg at 250 indirect. 2 coats of Blues Hog and it's lunch.
    Might try less bag and more egg next time but the ribs were tasty, most of the fat had rendered. Definitely I'll do again.
    What a great experiment and thanks for sharinga neat idea. They look fantastic.

    They should be named... "Randy's Ribs" kind of rolls off of the tongue.

  • DadDad Posts: 14
    We have used a pressure cooker to precook ribs. We used a 50/50 water and sauce mixture and cooked for 8 to 10 minutes at full pressure. Works great and it's fast!
  • op2kop2k Posts: 62
    Jeez, as if I needed another reason to convince me to buy a FoodSaver.....can't wait to try this.
  • Randy, was sure I felt some earth rumbling ... :whistle:

    interesting cook!
    come do those in Plano, please :)
    full kitchen to use ;)
  • Randy, thanks for sharing your eggsperiment. Looks as if it's a great success. :) When I just need to do a few ribs I think I might give it a shot.
  • You could call them "SVG Ribs" for Sous Vide and Grilled ribs...

    Even pronounce them as "Savage Ribs"
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