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Ribs: SV or not
Options
Raymont
Posts: 710
Sunday ribs.. SV or no SV? I'm doing 6 racks so I may do a 50/50 for taste test if that that is forum advice.
Any changes to following SV?: Simple Rib rub (somewhat sparingly); maybe a little liquid smoke (the horror). SV at 147 for 30 hours or so. Chill; then sprinkle with a little more rub/sauce and indirect on egg w/ smoke wood for 45m-1hr.
Any changes to following SV?: Simple Rib rub (somewhat sparingly); maybe a little liquid smoke (the horror). SV at 147 for 30 hours or so. Chill; then sprinkle with a little more rub/sauce and indirect on egg w/ smoke wood for 45m-1hr.
Small & Large BGE
Nashville, TN
Comments
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I haven't tried it, but @JohnInCarolina swears by it. I think it does them for a great long while, so be ready to start soon.
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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
Tampa Bay, FL
EIB 6 Oct 95 -
+1 for sous vide. I started doing mine like that a few months ago and I don't think I'll go back.
Sous vide at 165 for 12 hours, hit with an ice bath. Put in the fridge until you're ready to cook.
2 hours low with some apple or cherry wood to pick up some smoke, then 375 for a few minutes to put the sauce on and BAM. You can't mess it up.
I rub mine before the bath and sprinkle a little more before low and slow.
Keep that liquid smoke out. That **** is for apartments with George Forman grills."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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@thetrim here’s your second favorite forum picture with some Sous Vide Ribs. Since you got here first.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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+1 for nixing the liquid smoke.
The texture and flavor will be a bit different from ribs done entirely on the egg, but not in a bad way. There is something to be said about the convenience factor, as the SV'ed ribs will probably keep in the fridge for a week or so, until you can egg them.
I think refrigerating the ribs for minimum 3-4 hrs before throwing them on the egg for smoke is key.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Killit_and_Grillit said:@thetrim here’s your second favorite forum picture with some Sous Vide Ribs. Since you got here first.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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This is pretty much the only way I do them these days. I go 147 for 18 hrs.
I did 147 for 24 hrs once, and they were just too fall off the bone for me. I like a little more bite. So adjust accordingly to what you want. For me, 30 would be way too long.
I just like the consistency of how these turn out. They're *always* the same, always great. I'm sure it's possible to do better ones straight on the Egg, and I have. I was just never able to get the same consistency cooking them on the BGE. I also like how you can basically do these well in advance and then finish on the BGE about an hour before you want to eat.
I think a side-by-side would be interesting. I say do it and let us know how they work out for you. And I wouldn't bother with the liquid smoke either."I've made a note never to piss you two off." - Stike -
John, how do you finish them on the egg?=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:John, how do you finish them on the egg?"I've made a note never to piss you two off." - Stike
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My experience echoes @JohnInCarolina. Straight Egg can produce better results. To date, my experience w. SV ribs is that I don't like the texture enough that if counterbalances the ease. So I only do the SV when I want to try out different rub mixes on individual ribs, finished on the Egg.
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agree to the above. Convenience and consistency are better, though they aren't as smokey as Turbo or low and slow.
1 LBGE in Chapel Hill, NC
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