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Message
Baby Back Ribs "Experiment" - Final Result w/Pics
Posted on 5/14/14 at 12:56 pm
Posted on 5/14/14 at 12:56 pm
I usually implement the 3-2-1 method of cooking, or at least start them on the BBQ/Smoker then finish in the oven, but sometimes that can be a bit much, tending to the fire to make sure that it holds a constant temp, drip pan, spraying (I don't mop so that the rub isn't disturbed) the ribs with apple juice/cider, covering in foil, etc. etc. This will produce desired results, but how about eliminating all of that jazz? I fully understand that what I'm about to attempt for the first time won't yield the same yummy results as the traditional methods where you get the smoke flavor and rings, but since I'm always trying new approaches, I'm giving this a whirl.
I took the membrane off the underside of the ribs, cut them in half, then dry rub was applied.
Here's the shocker...each get vacuum sealed. Pretty maids all in a row.
These were dropped into a sous vide bath at 144 degrees, and I'm going to let them go for 48 hours. In my research, you can cook them at a higher temp for less time, but the opinion that I've canvased says that this will yield the optimum results. Some recipes vary, calling for liquid smoke, adding sauce to the bag, etc., but I'm trying it this way to see what happens.
I intend on tossing these on a hot grill for a few minutes once I bust them out of the bags in a couple of days. Some will be headed to the freezer to enjoy any time.
Again, this won't produce those nice smoke rings nor have the smokey flavor, but I'm anxious to see if it will still result in a tasty product. The tradeoff is that my prep time was only ten minutes. We'll see what happens.
To be continued...
I took the membrane off the underside of the ribs, cut them in half, then dry rub was applied.
Here's the shocker...each get vacuum sealed. Pretty maids all in a row.
These were dropped into a sous vide bath at 144 degrees, and I'm going to let them go for 48 hours. In my research, you can cook them at a higher temp for less time, but the opinion that I've canvased says that this will yield the optimum results. Some recipes vary, calling for liquid smoke, adding sauce to the bag, etc., but I'm trying it this way to see what happens.
I intend on tossing these on a hot grill for a few minutes once I bust them out of the bags in a couple of days. Some will be headed to the freezer to enjoy any time.
Again, this won't produce those nice smoke rings nor have the smokey flavor, but I'm anxious to see if it will still result in a tasty product. The tradeoff is that my prep time was only ten minutes. We'll see what happens.
To be continued...
This post was edited on 5/16/14 at 4:49 am
Posted on 5/14/14 at 1:05 pm to Degas
Interesting. Definitely post more pics. Missing out on the smokey flavor seems like it would be a huge loss to me.
Posted on 5/14/14 at 1:12 pm to Degas
48 hrs ?
I'm pretty sure this is the method Applebee's pittmasters use.
I'm pretty sure this is the method Applebee's pittmasters use.
Posted on 5/14/14 at 1:14 pm to bbrou33
I've braised ribs in the oven and then finished them off on the grill plenty of times and they always taste great. Yeah. They're not smoke, but they still taste awesome. Very intrigued by ur method though
Posted on 5/14/14 at 1:19 pm to Degas
If grill is smoky and sauce is good I bet they will be tasty.
I happen to be one of those know nothings who likes liquid smoke, so it would have been ok with me if you had added it.
Was a shame you didn't add liquid smoke to one pack to try it out. Smoky paprika will help and may take care of everything if your dry rub has it.
Have you ever seen the "Corky's" fully cooked ribs at Sam's? They probably do them the same way you are doing, except they use a CapKold style of cooker.
I was Director of Quality for Groen Division of Dover Industry way back when and CapKold processors was a part of our equipment portfolio. Was eventually sold to DC Norris.
Sous vide on a big scale
I happen to be one of those know nothings who likes liquid smoke, so it would have been ok with me if you had added it.
Was a shame you didn't add liquid smoke to one pack to try it out. Smoky paprika will help and may take care of everything if your dry rub has it.
Have you ever seen the "Corky's" fully cooked ribs at Sam's? They probably do them the same way you are doing, except they use a CapKold style of cooker.
I was Director of Quality for Groen Division of Dover Industry way back when and CapKold processors was a part of our equipment portfolio. Was eventually sold to DC Norris.
Sous vide on a big scale
This post was edited on 5/14/14 at 1:28 pm
Posted on 5/14/14 at 1:23 pm to BRgetthenet
quote:
They gotta be smoked
Non-smoked ribs taste pretty good, too.
Posted on 5/14/14 at 1:28 pm to Degas
Might as well cook them in a crock pot or in the oven. Seems like a waste.
Posted on 5/14/14 at 1:44 pm to Neauxla
quote:A waste of what?
Seems like a waste
In the end, I'm going to have four $5 portions of ribs, which hopefully will still be delicious but without the benefits of the initial smoke. They will pick up a smokey flavor when I finish them on the grill however. My 72 hour beef short ribs turn out awesome this way, so if baby backs are even close, I'll be happy. I'm with everyone that the flavor won't match the 3-2-1 method, but the tradeoff is I don't have to babysit for 8 hours to get acceptable results.
This post was edited on 5/14/14 at 1:45 pm
Posted on 5/14/14 at 1:44 pm to Degas
You can cook them in a 350 degree oven for an hour and a half and have meat falling off the bone.
Or 48 hours. Whichever you prefer
Or 48 hours. Whichever you prefer
Posted on 5/14/14 at 1:57 pm to Degas
quote:You just ruined those ribs. Temp is waaaaaaay too low. needs to be 146.3 at least depending on the altitude and relative humidity.
a sous vide bath at 144 degrees
Posted on 5/14/14 at 2:01 pm to Degas
A waste of time and effort.
You get the same results w/ less effort by tossing them in a 225 degree oven or a crock pot.
You get the same results w/ less effort by tossing them in a 225 degree oven or a crock pot.
Posted on 5/14/14 at 2:03 pm to Neauxla
Now you tell me. Dammit...ten minutes down the drain.
Posted on 5/14/14 at 2:45 pm to Degas
Posted on 5/14/14 at 3:24 pm to Degas
This is one of those tradeoffs: It may not taste all that great, but you made up for it because it only took 48 hours to cook...
Posted on 5/14/14 at 4:22 pm to Jax-Tiger
How much for just one rib?
Posted on 5/14/14 at 4:25 pm to fleaux
frick the cup, pour it in my hand for a dime!
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