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Thanks JohninCarolina!!!
RRP
Posts: 26,457
Thanks to @JohninCarolina my wife and I undoubtedly enjoyed the best spare ribs we have ever eaten!
I followed his directions to a T - that means I let them swim sous vide sealed and rubbed first in FS bags for 18 hours at 147º. Then I pulled them out of the water and let cool down for 4 hour rest. Then fired up my large BGE indirect at 350º stable and let them go meat side down for 20 minutes before I did (unlike JIC) and spread on some sauce. Flipped them and after 20 more minutes closed my egg down and left the ribs on for 10 more minutes. These spares were the most tender and delicious I have EVER done! Thanks @JohninCarolina !
I followed his directions to a T - that means I let them swim sous vide sealed and rubbed first in FS bags for 18 hours at 147º. Then I pulled them out of the water and let cool down for 4 hour rest. Then fired up my large BGE indirect at 350º stable and let them go meat side down for 20 minutes before I did (unlike JIC) and spread on some sauce. Flipped them and after 20 more minutes closed my egg down and left the ribs on for 10 more minutes. These spares were the most tender and delicious I have EVER done! Thanks @JohninCarolina !
Re-gasketing the USA one yard at a time
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just some crappy left over Jack Daniels. Can't believe I was being so cheap, but I wanted to get the bottle finished and in the trash! Normally I'm a Blue's Hog sauce guy.Re-gasketing the USA one yard at a time
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You sous vide guys. This is the one band wagon I am not gonna jump on. I honestly can't plan that far in advance - and if I could I would not focus on the cooking/hot water bath. But from all summaries, I should feel less than satisfied. However, of late that is nothing new. And so life goes...
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
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you're either going to get pie-faced drinking for 18 hours sitting next to a hot tub, or you're going to have to switch to shots for the 40 min grill time.lousubcap said:You sous vide guys. This is the one band wagon I am not gonna jump on. I honestly can't plan that far in advance - and if I could I would not focus on the cooking/hot water bath. But from all summaries, I should feel less than satisfied. However, of late that is nothing new. And so life goes...
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Thanks - and they were! I know some here think sous vide is cheating, but the no-brainer results and the ease achieving them out weighs the cat calls some will resort to!StillH2OEgger said:They look absolutely perfect.
Re-gasketing the USA one yard at a time -
How much room does a SV setup take up in the kitchen when storing it?
Little Rock, AR
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@Legume said;
you're either going to get pie-faced drinking for 18 hours sitting next to a hot tub, or you're going to have to switch to shots for the 40 min grill time.I much prefer the protracted deal. Patience is the watch-word.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
I'm fine with anything that produces great food. For you or anyone else who has used Sous Vide for the stuff we traditionally smoke, do you get any type of smoke flavor with the limited time on the BGE?RRP said:Thanks - and they were! I know some here think sous vide is cheating, but the no-brainer results and the ease achieving them out weighs the cat calls some will resort to!Stillwater, MN -
Very little actually. The SV unit itself is maybe 12" tall and 3" in diameter and I just wrap the cord around it and stick it on a shelf in my pantry. Then the Rubbermaid 12 qt container I just stick that on a shelf in my garage.Biggreenpharmacist said:How much room does a SV setup take up in the kitchen when storing it?Re-gasketing the USA one yard at a time -
Seeing that JIC method calls for letting the ribs rest and cool off for 4 hours before going on the egg then being cold by then they do absorb smoke in the short time. I just used a chunk of apple, but I'll let the smoke ring in this picture speak for itself.StillH2OEgger said:
I'm fine with anything that produces great food. For you or anyone else who has used Sous Vide for the stuff we traditionally smoke, do you get any type of smoke flavor with the limited time on the BGE?RRP said:Thanks - and they were! I know some here think sous vide is cheating, but the no-brainer results and the ease achieving them out weighs the cat calls some will resort to!
Re-gasketing the USA one yard at a time -
Looks delicious! Nice lookin smoke ring!
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What do you think about maybe 275 for a longer period of time?In the bush just East of Cambridge,Ontario
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Well damn. You might have just convinced me.RRP said:
Very little actually. The SV unit itself is maybe 12" tall and 3" in diameter and I just wrap the cord around it and stick it on a shelf in my pantry. Then the Rubbermaid 12 qt container I just stick that on a shelf in my garage.Biggreenpharmacist said:How much room does a SV setup take up in the kitchen when storing it?Little Rock, AR
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I might try that o c er a weekend, and see how I can get them to turn out. 22 hours and 40 minutes grill time, is worth it for fabulous ribs."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Glad they worked out for you @RRP!
This is pretty much the only approach I use for spares these days. The results are just far too good, too consistent, to bother with anything else. I consistently hear "these are the best ribs I've ever tasted!" from folks I serve them to."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
What's funny to me about this is that I actually think the SV is kind of the lazy man's approach.lousubcap said:You sous vide guys. This is the one band wagon I am not gonna jump on. I honestly can't plan that far in advance - and if I could I would not focus on the cooking/hot water bath. But from all summaries, I should feel less than satisfied. However, of late that is nothing new. And so life goes...
The four-hour rest in the fridge is sort of a minimum to let the ribs cool. In reality they can sit in there for a week, to be ready to throw on the BGE for the 1-hr finish.
Spares in an hour - are you kidding? "I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
@JohnInCarolina what would your thoughts be on doing the ribs in a food saver bag and freezing after cooked, then some indeterminate time later, pull out and put frozen on the egg?Large BGE in Moore, OK
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I've done something like this, and they're OK - not as good as the approach Ron outlines above, but still serviceable.maso said:@JohnInCarolina what would your thoughts be on doing the ribs in a food saver bag and freezing after cooked, then some indeterminate time later, pull out and put frozen on the egg?
If you can plan ahead they're better doing the Prep in FS-> Freeze -> 18hr SV -> Brief Cool -> Egg finish.
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Yes, the smoke ring was hard to miss. Thanks for the responses and congrats again on hitting this one out of the park. I've thought about sous vide in the past, primarily for steaks and a few other things, but it looks like it's even more versatile than I imagined.RRP said:Seeing that JIC method calls for letting the ribs rest and cool off for 4 hours before going on the egg then being cold by then they do absorb smoke in the short time. I just used a chunk of apple, but I'll let the smoke ring in this picture speak for itself.Stillwater, MN -
@JohnInCarolinaWere these side ribs?
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you didn't ask me but since these were my pictures in this thread I'll jump in herehondabbq said:@JohnInCarolinaWere these side ribs? Yes these were spare ribs trimmed to St Louis style and they were meaty. One observation I had when I drained the FS bags from the 18 hour swim was a lot of the fat must have been liquified as these spares were not greasy like spares can be. Re-gasketing the USA one yard at a time -
How was the bite? Fall off the bone or did they have a tug to them?
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Mine clearly had some tug, but not excessive since the meat was very tender.Re-gasketing the USA one yard at a time
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That's perfection!RRP said:Mine clearly had some tug, but not excessive since the meat was very tender. -
@RRP @JohnInCarolina Where they iced down (rapid chilled) or just removed from the souse vide and thrown in the fridge ?
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They look great Ron!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I prefer not to place anything hot into my refrigerator so I let them cool on the counter on a platter for an hour and then into the refrig for 3 hours. I realize they had continued to cook somewhat by not doing the rapid chill bit, but this method worked for me.yogi84 said:@RRP @JohnInCarolina Where they iced down (rapid chilled) or just removed from the souse vide and thrown in the fridge ?Re-gasketing the USA one yard at a time -
The proper thing to do is to rapid chill them. That being said, I usually just let them cool a bit then stick them in the fridge. I like to live dangerously.yogi84 said:@RRP @JohnInCarolina Where they iced down (rapid chilled) or just removed from the souse vide and thrown in the fridge ?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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