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Thanks JohninCarolina!!!
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RRP
Posts: 25,916
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 !
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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.
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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. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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...
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StillH2OEgger said:They look absolutely perfect.
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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. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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
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Biggreenpharmacist said:How much room does a SV setup take up in the kitchen when storing it?
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StillH2OEgger said: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!
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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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RRP said: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 -
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 -
@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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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 -
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
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@JohnInCarolinaWere these side ribs?
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hondabbq said:@JohnInCarolinaWere these side ribs?
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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
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Mine clearly had some tug, but not excessive since the meat was very tender.
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RRP said:Mine clearly had some tug, but not excessive since the meat was very tender.
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@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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yogi84 said:@RRP @JohnInCarolina Where they iced down (rapid chilled) or just removed from the souse vide and thrown in the fridge ?
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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
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