Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Finishing sous vide ribs.....

J-dubya
J-dubya Posts: 173
in EggHead Forum
.    Going to finish 4 racks of pork ribs on my BGE (they are in the water bath right now). My goals are:

1.) not dry them out 
2.) not to burn the sugar containing sauce I will be putting on them
3.) end up with a nice set sauce and some bark + get dome browning/mallidard stuff going on 
4.) add some smoke flavor 


    I was thinking indirect at like 350-400 for like 10 minutes, sauce, then like 5 or 10 more minutes. 

Thoughts? 
· Share on FacebookShare on Twitter

Comments

  • Hans61
    Hans61 Posts: 3,901
    Sounds like a good plan I'd stay south of 400 though 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • td66snrf
    td66snrf Posts: 1,838
    Personally I would keep the temp in the 250 range.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    Probably too hot for the sauce. Caramelizing happens around 320F. Sauced ribs are the standard in my area, but it is never put on when the ribs are in the pit. There's always a steaming hot pot, and a couple ladles of sauce go one right at service. The best places will briefly immerse the slabs.
    · Share on FacebookShare on Twitter
  • J-dubya
    J-dubya Posts: 173
    Thanks guys. It's tough because I want to get some browning of the ribs, but, don't want to burn the sauce. Might just sear the ribs and sauce afterwards...hmmm
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited October 2016
    I I would go raised direct.  If you don't have a raised direct setup just use the standard direct setup but don't add too much charcoal to the firebox so you have some distance between the burning coal and the cooking grid. 

    I would brown each side of the ribs first, then sauce each side and flip until the sauce is set to your liking. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    Agree, keep the sauce as an afterthought. Dry the ribs like crazy when they're out of the sous vide and concentrate on smoke and browning. As long as there's no sugar to burn you could do this at whatever temp you like. 

    What time and temp did you do the ribs at?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,678
    A small kitchen torch does a fantastic job at setting the sauce.
    · Share on FacebookShare on Twitter
  • J-dubya
    J-dubya Posts: 173
    Thanks for all the feedback! Egg is on now, but I still haven't decided exactly what I'm going to do.  I have an AR - so raised direct is  an option. 

       I will certainly dry the ribs well though, that's for sure. 

    I did these ribs @165 for 24hrs, I actually prefer 147 for like 36 as I don't like them fall off the bone, but the people coming over like typical fall off the bone doneness. 
    · Share on FacebookShare on Twitter

Categories