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30 hour sous vide BB ribs

slovelad
slovelad Posts: 1,742
in EggHead Forum
trying this for the first time, and I didn't like any of the recommended time/temp choices so I made my own in between

going 150 for 30 hours. Then an hour or so on the egg (not sure egg temp yet, maybe 350 or so)

skin off, and sliced on half.

i wanted to experiment so I did one with just EVOO and salt/pepper

thw other half with mustard and honey hog hot

i will post more pictures tomorrow when they finish


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Comments

  • Gym
    Gym Posts: 366
    What container is that they are in?
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  • SoCalTim
    SoCalTim Posts: 2,158
    I'll be following this very closely as I want to try this ...
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • slovelad
    slovelad Posts: 1,742
    Gym said:
    What container is that they are in?
    @Gym it's a LIPAVI C10 container with the anova lid. You can buy both on amazon for about $50 total.

    its completely worth it in my opinion
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  • Photo Egg
    Photo Egg Posts: 12,137
    slovelad said:
    Gym said:
    What container is that they are in?
    @Gym it's a LIPAVI C10 container with the anova lid. You can buy both on amazon for about $50 total.

    its completely worth it in my opinion
    $50...ouch.
    Thank you,
    Darian

    Galveston Texas
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  • slovelad
    slovelad Posts: 1,742
    Photo Egg said:
    slovelad said:
    Gym said:
    What container is that they are in?
    @Gym it's a LIPAVI C10 container with the anova lid. You can buy both on amazon for about $50 total.

    its completely worth it in my opinion
    $50...ouch.
    It's for a water heating machine that I have already spent $110 on... can't really do a good cost benefit analysis here lol
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  • slovelad
    slovelad Posts: 1,742
    Decided to pull out of the bath early and put in the fridge for about 2 hours.

    hoping this gives a better smoke ring (if any) and keeps from over cooking.

    also, it may be a way to do these if you are going to a party where someone only has a gasser? Or no grill at all and you can just pop them in the oven? 

    Otherwise, I can't imagine this method is any better than turbo
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  • Gym
    Gym Posts: 366
    Keep us posted...
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  • slovelad
    slovelad Posts: 1,742


    I reqlly need a drying rack lol
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  • Photo Egg
    Photo Egg Posts: 12,137
    slovelad said:
    Decided to pull out of the bath early and put in the fridge for about 2 hours.

    hoping this gives a better smoke ring (if any) and keeps from over cooking.

    also, it may be a way to do these if you are going to a party where someone only has a gasser? Or no grill at all and you can just pop them in the oven? 

    Otherwise, I can't imagine this method is any better than turbo
    Eagerly waiting your final stage on the Egg.
    In theory, the cooking part is done and finishing on the Egg is only for enhancing smoke flavor and texture of the ribs. This could be done with a lot of smoke and at a higher temp than normal turbo ribs. Won't give the same smoke ring but would at least half the time of turbo ribs. I think it's just a game to find the combo of temps and times that gives you the results you like. Still might not be as good as your turbo ribs but much faster.
    Enjoying your post, thanks.
    Thank you,
    Darian

    Galveston Texas
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looking good so far. I have never done these, but I think I would like to try finishing them direct or raised direct. As @Photo Egg mentioned they are fully cooked so you are just adding texture. I would think raised direct might give them a little bit of a crust/char on the outside. 

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

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  • thetrim
    thetrim Posts: 11,387
    Those will go great with those ice cold Pacificos 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • slovelad
    slovelad Posts: 1,742
    SmokeyPitt said:
    Looking good so far. I have never done these, but I think I would like to try finishing them direct or raised direct. As @Photo Egg mentioned they are fully cooked so you are just adding texture. I would think raised direct might give them a little bit of a crust/char on the outside. 
    @SmokeyPitt you read my mind. I'm going raised direct 325ish
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited June 2017
    The smoke ring is long gone at this point. You are just browning fully cooked meat and adding some smoke to the outside. You threw in a lot af variables on a pretty simple cook! made up your own time and temp, threw them in the fridge just because. I love it. I don't think any of it will help or hurt unless the texture is off but if you don't like it, you can go back to the basics and add stuff one at a time. 
    Keepin' It Weird in The ATX FBTX
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  • slovelad
    slovelad Posts: 1,742
    @The Cen-Tex Smoker I am home right now every day all day studying for the bar, so I have time to kill. Once I start working full time I will probably be going back to basics lol
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  • slovelad
    slovelad Posts: 1,742
    Best tasting ribs that I've ever cooked by far! Tender, meaty and delicious! 

    Its going to to be hard to do them any other way!

    went raised direct right out of he fridge at 400 for about 45 minutes

    got it hot then out three big chunks of apple



    on the grill before the sauce. 



    After the sauce before I pulled (s&p ribs on the right)


    The money shot. I think I even see a little bit of smoke ring? Maybe :)

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Those look insanely good. I will be trying this. 

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

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  • blind99
    blind99 Posts: 4,974
    160-165 for 4 hours works great too
    i don't find any flavor or texture benefit to going SV. But if you need to minimize the active time at the grill it's a great tool. 

    Nice cook - study hard and pass that bar!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • JohnInCarolina
    JohnInCarolina Posts: 34,792
    Glad you enjoyed them. SV then fridge then Egg at high heat is the only way I do ribs now.  Once you get this process dialed in, the end product is very consistent.  Good stuff!
    "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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  • slovelad
    slovelad Posts: 1,742
    @JohnInCarolina it's like re creating that sweet spot where everyone says "it's so much better the next day"
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  • slovelad
    slovelad Posts: 1,742
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