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Sous vide smoke beef ribs (pic heavy)
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Tixunau
Posts: 71
As promise, my next sv post would involved the egg.
This cook was the one I have been waiting for to do. Lots of steps to get to where I wanted it but well worth it.
Pre-sear ribs on the egg with salt&pepper and a splash of olive oil. Once in the bag, sv for 48 hrs @ 132. Remove and dry ribs before hitting them again with salt&pepper.
Setup the egg with some coconut charcoal and tequila flavour wood chunks. Let it smoke for 1.5 hrs with temp under 150. Finish the ribs with a quick sear at 600.
Ribs were moist and perfectly cooked to the right tenderness. Not fall off the bone but just enough texture remaining for some 'chewiness'. Will have to repeat again in the short future.
Cheers!
This cook was the one I have been waiting for to do. Lots of steps to get to where I wanted it but well worth it.
Pre-sear ribs on the egg with salt&pepper and a splash of olive oil. Once in the bag, sv for 48 hrs @ 132. Remove and dry ribs before hitting them again with salt&pepper.
Setup the egg with some coconut charcoal and tequila flavour wood chunks. Let it smoke for 1.5 hrs with temp under 150. Finish the ribs with a quick sear at 600.
Ribs were moist and perfectly cooked to the right tenderness. Not fall off the bone but just enough texture remaining for some 'chewiness'. Will have to repeat again in the short future.
Cheers!
Comments
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That looks unreal. I did beef ribs today as well. They came out greatI Love Animals. They Taste Great.
Large Green Egg - Traeger Texas Pro - Weber kettle Grill for life. -
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Man-o-man, that's wicked! That's like prime rib on a stick, thanks for the detailed info, bookmarked.canuckland
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look amazing. great attn. to detail
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Bravo! Did you think searing before SV made a big difference? Have not tried that yet.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@tz666 - there is really no secret to it. I used only a very small amount of charcoal. These ones was shaped (cylinder) that I could stack them up but some had good success in this forum with a coffee can too.
This was actually not considered cold smoking because temp was pretty high even if it never went above 150. Cold smoking for me would be below 50.
Here are some pics of the charcoal setup. Once fire caught, I basiaclly left only bottom vent and daisy barely open. PS leg up. -
@caliking - I would not know the answer to your question as it was the first time I did it. However IMO, pre searing the meat at a level of complexity and flavour into the meat so when u sv it, it would realese some 'different' aroma. But that is my opinion only and not based on any scientific experiment or data.
Cheers!
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