Someone Tell Me About Sous Vide Ribs

SoCalTim

 I plan on heading out to Zion Ut next month and would like to take a couple pre-cooked slabs to finish on my BGE.
.
So, my questions are these:
.
I know time and temps, do I apply rub and or sauce before the sous vide bath or do I apply before I finish on the egg?
How long will the ribs hold in the fridge 4 or 5 days? Or should I freeze them?
When I finish on my egg, what temp and for how long or should I just sear and keep flipping?

Any help would be greatly appreciated.

Tim

cookingdude555

I can answer a few of these questions. Some I have not done. I did mine at 150 for 21 hours I believe followed by a 1 hour smoke at something below 300. Rub was applied before water bath, sauce after the smoke. I brought the egg up to around something a I've 400 or so to set the sauce, and make them look like that had not been sous vide'd. Best ribs Ive ever had.

enjoy Zion. It's going to be hot.  

Austin Egghead

We have not done ribs yet. Go over to Chefstep they have couple rib recipes and videos

gdenby

Don't use as much in the way of rub. Flavors tend to concentrate in the bag.

I've held bagged SV meats in the fridge for 5 days, no problems. They have been cooked long enough to pasteurize them, and the salt and sugar and spices in the rub partially cure them.

Freezing works well too. SV meats are not quite as broken down, so their texture doesn't degrade as much from freezing. If you are traveling with them, freezing might be a good option.

I usually serve warm sauce on the side. For finishing, I do them direct, but not searing. 350-ish, with several flips. 30 - 45 min has been enough to get enough smoke, and brown them.

IMO, not quite as good as just regular lo-slo, but acceptable and convenient.

blind99

167 for 4 hrs per the ChefSteps recipe works great. I haven't cooled ribs but I've cooled other meats to hold. Dump all the hot water, add cold water and ice, and set the circulator to the coldest temp possible. I think my Anova goes to 32. Add more ice as necessary. You should be able to chill the ribs very quickly. 

I'd drain them and bag them. Then I'd put the rub on when the grill was getting ready. Just need to grill until done - a 2 zone setup is ideal like you can do in a Weber kettle. 

SoCalTim

Thanks guys, this info really helps!

tenpenny_05

I wasn't impressed with ribs the two times I SV'd them. If you're already going to have an egg there why don't you just turbo them? Wouldn't take much longer than reheating already cooked ribs.

SoCalTim

tenpenny_05 said:

I wasn't impressed with ribs the two times I SV'd them. If you're already going to have an egg there why don't you just turbo them? Wouldn't take much longer than reheating already cooked ribs.

I'll be honest, I just don't care for turbo'd ribs.

Photo Egg

SoCalTim said:

tenpenny_05 said:

I wasn't impressed with ribs the two times I SV'd them. If you're already going to have an egg there why don't you just turbo them? Wouldn't take much longer than reheating already cooked ribs.

I'll be honest, I just don't care for turbo'd ribs.

I would try and find time to do a test rack SV just to see if YOU think they will be good enough to make it worth your while. It's extra work and planning that may not give you results any better than your opinion of turbo ribs. Just might not be worth the effort when you could cook something else fresh that you really like.