Sous Vide Baby Back Question

GlennM · June 2017

i just bagged up some nice meaty bb ribs with rub and a bit of liquid smoke. I don't have 12 hours per the Kenji recipie, 8 or 9 hours. I have it set at 165 and will finish on the egg. Should I bump the temp or do you think they will be fine?

hoosier_egger · June 2017

I usually do them at 147* for 24hrs per @JohnInCarolina recommedation/thread posted here

http://eggheadforum.com/discussion/1185710/spare-me-the-trouble-the-sous-vide-egged-spare-ribs/p1

I would imagine they'd be fine and have bit more bite to them.

GlennM · June 2017

I'm using 165 so hopefully they will be good

blind99 · June 2017

4 hours will be fine. i do the chefsteps recipe which is 162 for 4 hours. they turn out tender but not falling off the bone.

GlennM · June 2017

I did 165 for 8 hrs. There on the q now they don't seem fall off the bone tender but they look good. I'm going to leave them at 275 for a bit and sauce them

GlennM · June 2017

Almost done. I think these will be fine

blind99 · June 2017

Looks great!

cookingdude555 · June 2017

That looks phenomenal

DieselkW · June 2017

Very impressive, love pineapple with pork - I bet there was nothing left but bones and sticky fingers.

GlennM · June 2017

Yup, these were excellent. I would do them this way again for sure. I'm not sure the extra time would make much difference. They were not "fall off the bone" but when you cut them with a knife the bone would separate.

slovelad · June 2017

GlennM said:

Yup, these were excellent. I would do them this way again for sure. I'm not sure the extra time would make much difference. They were not "fall off the bone" but when you cut them with a knife the bone would separate.

@GlennM in my opinion, the most convenient use for the sous vide would be to cook them before, put in the fridge and then throw them on the grill when guests arrive.

Ive found that putting them in the fridge before actually helps the flavor

JohnInCarolina · June 2017

GlennM said:

Yup, these were excellent. I would do them this way again for sure. I'm not sure the extra time would make much difference. They were not "fall off the bone" but when you cut them with a knife the bone would separate.

That's the beauty of the approach. By adjusting time and temp, you can basically dial them in just the way you like them. Once you have it down, the process is extremely consistent.

GlennM · June 2017

Yes, I can see how that would be helpful. I did take close to an hour to finish them. Kept the tem low with Apple chunk and some chips

Sous Vide Baby Back Question

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