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super bowl ribs! Smoke then sous vide or sous vide and just the finish?

I hit up Costco for a Chuck Roast (pulled beef) and some baby backs - they are both first time cooks....

Would love input on cooking the baby backs - method #1  -  smoke first then sous vide then finish real hot or #2  -  straight into the water and then smoke for a few hours after?  Do the ribs get the smoke when they have already been cooked to say 165 degrees?  

It is Super Bowl Sunday and I dont want to muck it up!  I know I can just use the egg.  I want to see if I prefer the ribs sous vide or not.

Really appreciate any input and especially adding opinions on time and temps for your best method?  

Go Eagles - I am tired of the Pat's beating my Bills!!!






Comments

  • i am a fan of Sous Vide ribs. Rub+ some liquid smoke, then in the bath @ 150 for 18 hours then 20-30 minutes on the grill (or in the oven) with sauce to char them up.  That's my go to method these days.

    you can cook even them on saturday, put them in the fridge and then finish them on sunday before the game if you want.

    Go Eagles.


    1 LBGE in Chapel Hill, NC
  • gamasongamason Posts: 333
    325 for 90 minutes and enjoy. No need to draaaaaggg it out for the same results.

    Snellville,Ga.

    LBGE

    Minimax

  • I just can't wrap my head around how popular of a topic Sous Vide is on an Egg board. I'm pretty new to the board and to the BGE and don't mean any disrespect. I'm sure that Sous Vide is great but is certainly not what I see as the same joy and art of actual grilling/smoking. 

    No offense but LIQUID smoke on ribs???? 
  • ColtsFanColtsFan Posts: 1,782
    edited January 31
    I just can't wrap my head around how popular of a topic Sous Vide is on an Egg board. I'm pretty new to the board and to the BGE and don't mean any disrespect. I'm sure that Sous Vide is great but is certainly not what I see as the same joy and art of actual grilling/smoking. 

    No offense but LIQUID smoke on ribs???? 
    You don't like a perfectly cooked steak? The most tender and juicy chicken breast you've ever had? @JohnInCarolina's chocolate pots?

    It's a tool to be used along with the egg. Many of us here a foodies in general. We like the gadgets, cookware, knives, etc..

    And if Off Topic, non-egg related things erk you, don't visit on Friday nights
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all. 
  • lkapigianlkapigian Posts: 2,971
    happy hot tub GIF by truTV
    Visalia, Ca
  • ColtsFanColtsFan Posts: 1,782
    I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all. 
    Gotcha. 

    Here, buy this and thank me later. Seriously

    https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Circulator/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1517417792&sr=1-3&keywords=anova

    BTW, welcome to the board. Lots of good info here
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • jeponlinejeponline Posts: 262
    ColtsFan said:
    I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all. 
    Gotcha. 

    Here, buy this and thank me later. Seriously

    https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Circulator/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1517417792&sr=1-3&keywords=anova

    BTW, welcome to the board. Lots of good info here
    Oh man, $70 off WiFi. I have some explaining to do in 2 days when that package shows up. 
    Large BGE
    Huntsville, AL
  • RockyTopDWRockyTopDW Posts: 130
    edited February 1
    I’m with ColtsFan.  Call me old school, ignorant, or a dumbass, but this sous vide stuff is getting ridiculous.  Liquid smoke??? That’s blasphemy!  Sous vide is a glorified crockpot.  Man up & put some smoke on the ribs.  Ribs without smoke ain’t ribs, they’re the McRib.  Geez, soon you guys will be putting ketchup on your steaks. 

    What do do you think Myron Mixon would say about your sous vide?
  • ColtsFan said:
    I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all. 
    Gotcha. 

    Here, buy this and thank me later. Seriously

    https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Circulator/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1517417792&sr=1-3&keywords=anova

    BTW, welcome to the board. Lots of good info here
    That seems like a waste of good money. Let me point you in the right direction :)

    https://www.chefsteps.com/joule
    DFW - 1 LGBE & Happy to Adopt More...
  • RockyTopDWRockyTopDW Posts: 130



    Or this......

  • Paul B.Paul B. Posts: 57
    It's just another toy....  I got one for Xmas and it has it's place IMHO...

    I made baby backs yesterday - in the water for 10 hours and then on the grill for 30 minutes.  (NO LIQUID SMOKE!  I agree blasphemy) The ribs were tender and cooked to perfection texture wise.  What they didn't have was any smoke on em.  I haven't ever gotten the tenderness out of smoked ribs on the egg like what I had last night.  Next I am going to try to smoke for 90 minutes first and then into the water for 10-14 hours.  I know it is more work and may seem foolish to some but my kid just scarfed down the left overs and gave me another high five!

    Lastly, I smoked two Chuck Roasts on the egg - followed a recipe from here - smoked 3 hours and then into a pan with Au Jus, peppers onions and jalapeno.  Some may say braising is cheating but the boss gave me the thumbs up to do it again.....       
  • baychillabaychilla Posts: 305
    I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule.  That being said, IME it doesn't pair as well with the egg as some people claim.  Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption.  So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse).  That being said, for steak, and chicken bits its amazing.  SV+grill = awesome (and better yet, repeatable).

    Near San Francisco in California
  • JohnInCarolinaJohnInCarolina Posts: 11,563
    baychilla said:
    I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule.  That being said, IME it doesn't pair as well with the egg as some people claim.  Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption.  So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse).  That being said, for steak, and chicken bits its amazing.  SV+grill = awesome (and better yet, repeatable).

    Putting them on the Egg cold helps with absorption.  In my experience, I get a reasonable amount of smoke flavor that way.  You don't get the ring, that is true, but I'm more about flavor and texture than appearance.  

    I don't think the point of SV then Egg is about smoke.  It's about consistency.  

    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • DMWDMW Posts: 12,464
    baychilla said:
    I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule.  That being said, IME it doesn't pair as well with the egg as some people claim.  Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption.  So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse).  That being said, for steak, and chicken bits its amazing.  SV+grill = awesome (and better yet, repeatable).

    Putting them on the Egg cold helps with absorption.  In my experience, I get a reasonable amount of smoke flavor that way.  You don't get the ring, that is true, but I'm more about flavor and texture than appearance.  

    I don't think the point of SV then Egg is about smoke.  It's about consistency.  

    If you want a ring, just add some pink salt. And not Himalayan pink salt, the real stuff, sodium nitrite.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • jtcBoyntonjtcBoynton Posts: 2,103
    I'm in no way erk'ed or find it off putting at all. I like that the board isn't Nazi'esk and welcomes discussions that veer from strictly BGE stuff. I also like the gadgets and things. I'm just surprised at the amount of Sous Vide discussion on a grilling/smoking board is all. 
    Sous Vide has been around for a while in commercial kitchens.  It has gotten more popular for home cooks just recently. Major price reductions for the immersion circulators in the last year have led to a lot of home cooks having this new toy.

    Sous Vide and grilling are made for each other.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • Paul B.Paul B. Posts: 57

    baychilla said:
    I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule.  That being said, IME it doesn't pair as well with the egg as some people claim.  Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption.  So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse).  That being said, for steak, and chicken bits its amazing.  SV+grill = awesome (and better yet, repeatable).

    Putting them on the Egg cold helps with absorption.  In my experience, I get a reasonable amount of smoke flavor that way.  You don't get the ring, that is true, but I'm more about flavor and texture than appearance.  

    I don't think the point of SV then Egg is about smoke.  It's about consistency.  

    Do you finish them on the egg around 350 degrees?  Ever try smoking before putting them in the bath??


    I agree with texture and consistency!  I finished mine on my gasser and they needed smoke.  some of the Juiciest, meatiest pork I have ever had. 


  • JohnInCarolinaJohnInCarolina Posts: 11,563
    Paul B. said:

    baychilla said:
    I've had an Anova SV circulator for a while now and am waiting on the new and improved version thats supposed to be more like the Chef Steps Joule.  That being said, IME it doesn't pair as well with the egg as some people claim.  Using the SV first kills any chance of a smoke ring, it also seems to mute smoke absorption.  So if you want quasi BBQd foods its fine, otherwise IME not so much (IME after the fact its even worse).  That being said, for steak, and chicken bits its amazing.  SV+grill = awesome (and better yet, repeatable).

    Putting them on the Egg cold helps with absorption.  In my experience, I get a reasonable amount of smoke flavor that way.  You don't get the ring, that is true, but I'm more about flavor and texture than appearance.  

    I don't think the point of SV then Egg is about smoke.  It's about consistency.  

    Do you finish them on the egg around 350 degrees?  Ever try smoking before putting them in the bath??


    I agree with texture and consistency!  I finished mine on my gasser and they needed smoke.  some of the Juiciest, meatiest pork I have ever had. 


    Yes around 350.   They only take about an hour to finish at that temp.   I have not tried to add smoke first, but I don’t see why it wouldn’t work.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


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