Sous vide beef ribs

CMCordial

Went to the butcher yesterday as I was getting a few things done, and low and behold beef ribs on sale. We have some party's to attend today so I'm going to set it for 133 for a few hours and then finish with smoke on the egg when we get back. Here's the rubbed ribs waiting to get in the bath.

I have a 12 Qt bucket I usually use with the sous vide, but the ribs would not fit without touching the exterior Steve of the heating element. Hello Mr. Igloo, fits great and appreciate the versatility.  

Dondgc

I have thought of trying this on beef ribs.  Please post results!

BigWader

I always thought that beef ribs needed to go for a long time.... like 24-48 hours...

http://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm

I'm not sure you will get enough collagen conversion and fat rendering in a few hours. 

Let me know.

Canugghead

I'm thinking along the same line as @BigWader , in fact I did sous vide a pack of beef ribs (1st attempt) for 40+ hours @ 145 two weeks ago, unfortunately had to ice shock and freeze it due to change of plan.

The Cen-Tex Smoker

You can still slow smoke them to the right temp on your egg. Just Cook them at 250-275 until they are tender. Won't hurt to spend a few hours in the tub. If you were hoping to quick sear then and eat them when you got home I think they would still be pretty tough.