OT- Sous Vide Tip, big container for ribs

SmokeyPitt

Looking for a container big enough for frozen ribs?

Gym

That is a great idea! Did the cryovac stay water tight?

caliking

Way to improvise!

What temp are you SV'ing at?

thetrim

Nice job. I haven’t done Th SV ribs things but many on here swear by t!

SmokeyPitt

I am cooking at 167. The cryovac was holding but it ballooned up a bit so I opened them and resealed with food saver. 

bgebrent

Clever solution brother. 

smokingal

Nice workaround.  I've found this brand's products to be fairly useful and it looks like it would fit your sous vide immersion circulator well:  https://www.amazon.com/LIPAVI-Sous-Vide-Container-Polycarbonate/dp/B014U596GO

SmokeyPitt

167 for 8 hours and finished them raised direct at 375ish. They were pretty good. Not really any better than a straight smoke but pretty giod. They were had a good competition bite to them. Not falling off the bone but pulled away clean. 

SmokeyPitt

Cross section

Gym

Very nice.
375 on the grill, just to give it some crisp? Or did you leave them in for a while?

ColbyLang

That’s a genius idea. I’ve used an ice chest before. Way to think outside the box!

SmokeyPitt

Gym said:

Very nice.
375 on the grill, just to give it some crisp? Or did you leave them in for a while?

Just to crisp up the exterior and to set the sauce. About 15 min total

johnnyp

@smokeypitt the Ribs look great and solid audible you called there with the drawer.

I also see where you asked the question I'm about to discuss below, but I feel inclined to post about it for any future egger searching for recipes and ideas.

...........................

Ensure that anytime you are cooking SV, you know what type of plastic your food is cooking within.  The most up to date info that I have says that the safest plastics are high-density polyethylene, low-density polyethylene, and polypropylene.  Other plastics may not be rated for correct cooking temperatures and can leach into your food. 

To determine if your packaging is safe to SV in, look for either "microwave safe" or "boil safe on the packaging and it is usually fine with SV.

Another way to tell if your plastic is safe is to look  at the plastic resin code on the bag and verify that if it matches the approved, food grade list above.

My personal preference is to always rebag.  This gets me away from fears related to the plastics, inks, absorbent pads/inserts and heat penetration issues arising from the additional thickness of stacked meats.

Photo Egg

johnnyp said:

@smokeypitt the Ribs look great and solid audible you called there with the drawer.

I also see where you asked the question I'm about to discuss below, but I feel inclined to post about it for any future egger searching for recipes and ideas.

...........................

Ensure that anytime you are cooking SV, you know what type of plastic your food is cooking within.  The most up to date info that I have says that the safest plastics are high-density polyethylene, low-density polyethylene, and polypropylene.  Other plastics may not be rated for correct cooking temperatures and can leach into your food. 

To determine if your packaging is safe to SV in, look for either "microwave safe" or "boil safe on the packaging and it is usually fine with SV.

Another way to tell if your plastic is safe is to look  at the plastic resin code on the bag and verify that if it matches the approved, food grade list above.

My personal preference is to always rebag.  This gets me away from fears related to the plastics, inks, absorbent pads/inserts and heat penetration issues arising from the additional thickness of stacked meats.

Solid advice!

SmokeyPitt

@johnnyp That is solid advice for sure.  I actually went back to my previous post after I dropped it in the bath and was deciding if I should leave it in. As the water got to about 140 it started to balloon up a bit so I decided to reseal. There is also a lot of juice trapped in the bag and "cryo-funk" that I would rather not cook in. 

In the future if I freeze ribs I will open them up, trim, season, seal and then they will be ready to throw in the bath. 

GlennM

I cut the racks in half, season them and a couple drops of liquid smoke before freezing them. Last ones were 152 for 24 hrs, 300 grille with sauce until nicely charred. I really liked them.

SmokeyPitt

@GlennM - those look beautiful! 

GlennM

Thanks. They were delicious. I like this method