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72 hour beef back ribs

Helmet
Helmet Posts: 163
in EggHead Forum
I did some beef back ribs sous vide @131deg for 72 hours (unseasoned) and then coated them in Raising the Steaks, got the egg up around 600 and let them sit with the lid closed for about a minute or two each side to let them sear. Best ones I've done yet. I was worried that 72 hours would be too long, but they came out great. Crappy plated pic I managed to take in between facial stuffings.
Medium BGE, Weber Q120 (The traveller)
"I claim artistic license, it has a good beat, I can dance to it"
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Comments

  • THEBuckeye
    THEBuckeye Posts: 4,232
    NO FORKS! 
    New Albany, Ohio 

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  • paqman
    paqman Posts: 4,937
    The fork is fine.   Looks good!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Helmet
    Helmet Posts: 163
    The fork was for the salad, I promise!! :sunglasses: 
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
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  • jaydub58
    jaydub58 Posts: 2,167
    Salad?  I think you speak with forked tongue!   :peace:
    John in the Willamette Valley of Oregon
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Color/crust looks great!  I'm looking at the Anova hardcore!  But, my question is why does it seem that SV doesn't get the pullback that L&S does?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Jstroke
    Jstroke Posts: 2,605
    Sheet, no room for salad with that. I would do all protein and not bat an eye. Salad tomorrow, I promise. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • bweekes
    bweekes Posts: 725
    NPHuskerFL said:
    Color/crust looks great!  I'm looking at the Anova hardcore!  But, my question is why does it seem that SV doesn't get the pullback that L&S does?
    Mine have always pulled back quite a bit using SV. But I never really compared to how they pull back on the egg. I think the logical answer is: with SV you're simply applying less heat than with the egg (i.e., 130 vs. say 250).  
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @bweekes thanks. I'm certain using SV the end product is tender but, the rendering in L&S is probably what gets the pullback. Either way I'm still looking at one real hard. :smile: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • bweekes
    bweekes Posts: 725
    NPHuskerFL said:
    @bweekes thanks. I'm certain using SV the end product is tender but, the rendering in L&S is probably what gets the pullback. Either way I'm still looking at one real hard. :smile: 
    That's another good point. A lot more fat is rendered and escapes when cooking with the egg. With SV, the fat may melt, but doesn't go anywhere. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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