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Sous vide B.B. ribs if time is an issue

GlennM
GlennM Posts: 1,449
in EggHead Forum
put these in the sv 152 for 24 hours. Nice thing is you can finish them any time your ready. I like this technique 


In the bush just East of Cambridge,Ontario 
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    I have a couple half-racks in the freezer now. Great to pull out the day before and finish on the egg. 

    Looks great! 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • GlennM
    GlennM Posts: 1,449
    This may be my go to way for ribs now. Really moist and tender, full of flavour.  I like that I can have them in the hot tub when I’m working and finish them fast when I get home 
    In the bush just East of Cambridge,Ontario 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    @GlennM you may want to try and experiment and see if you can tell much of a difference. I run mine at 165 for 12 hours. Did it for 24 and couldn't tell a difference. Cut off half my cooking time. 

    But yeah, it's great to finish them early in the week and have something you can toss on the smoke for two hours or just finish if you're in a hurry.

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    I do mine at 145* for 36 hours. They are tender, but still have some bite to them.

    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • baychilla
    baychilla Posts: 387
    I did spares for 24 hours at 150 then grilled for 30.  Zero smoke flavor.  I wonder if the recipe I used was a bit off on the grilling time.  Are you getting a good smoke flavor - if so how long post SV are do you have the ribs on the egg?
    Near San Francisco in California
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  • Plutonium
    Plutonium Posts: 231
    Was it a direct transfer to the grill? I've seen some where people cool them back down and then sear/grill, but haven't tried that with any sous vide cook yet.
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    you can use smoked salts, pepper, and paprika in your rub to help boost the smoke flavor if you don't feel you are getting enough from the grill. some swear by liquid smoke but I haven't been able to bring myself to that low, low place just yet. 
    Keepin' It Weird in The ATX FBTX
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  • GlennM
    GlennM Posts: 1,449
    I vac seal them with rub and a couple drops of liquid smoke. Freeze them and sv when ready. I let them cool for a bit and the on the q @ 300 with apple chunks and sauce till they look good. I liked the 24 hrs. Higher temp shorter time equals less moisture 
    In the bush just East of Cambridge,Ontario 
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  • Toxarch
    Toxarch Posts: 1,900
    How can it be less moisture when it is sealed in a bag?
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • nolaegghead
    nolaegghead Posts: 42,109
    Toxarch said:
    How can it be less moisture when it is sealed in a bag?
    it can't
    ______________________________________________
    I love lamp..
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  • GlennM
    GlennM Posts: 1,449
    The amount of moisture in the bag (not in the meat) is more at a higher temp 
    In the bush just East of Cambridge,Ontario 
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