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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 1:07 pm to Degas
You have my attention
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 1:19 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 1:28 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 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 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 5/15/14 at 1:03 am to Degas
Very interested in this experiment. I don't think pork ribs have to have smoke anymore than I think other pork has to have smoke. I'd want some crust, though, and the grill can provide that. They might even be good deep fried. I've always wanted to try fried ribs.
Pork has a lot of flavor. I prefer it prepared in certain ways, but I like many preparations.
Pork has a lot of flavor. I prefer it prepared in certain ways, but I like many preparations.
This post was edited on 5/15/14 at 1:20 am
Posted on 5/15/14 at 9:12 pm to Degas
I propose the next time you do a thread like this to finish the experiment then post all.
The waiting is killing me.
The waiting is killing me.
Posted on 5/16/14 at 1:13 am to Degas
48 hours is up and the grill is lit. My portion of ribs is still in the bag which looks like this...
It's hard to see by the still pic, but these babies literally poached in their own fat, along with my rub.
Safe zone was mentioned earlier, and this next step is very important if you're going to try sous vide, and that is to immerse what's headed to the fridge or freezer in an ice water bath. Again, as with cooking, it's the power of water convection to plunge the internal temp down as quickly as possible. You can't simply toss anything out of the bath directly into the fridge or freezer because the inner temp won't chill fast enough. The food should sit fully immersed in the ice bath for an hour, more if it's thick.
Another beer is consumed as I wait for the grill. Corn on the cob is soaking as are apple wood chips. The anticipation is killing me.
It's hard to see by the still pic, but these babies literally poached in their own fat, along with my rub.
Safe zone was mentioned earlier, and this next step is very important if you're going to try sous vide, and that is to immerse what's headed to the fridge or freezer in an ice water bath. Again, as with cooking, it's the power of water convection to plunge the internal temp down as quickly as possible. You can't simply toss anything out of the bath directly into the fridge or freezer because the inner temp won't chill fast enough. The food should sit fully immersed in the ice bath for an hour, more if it's thick.
Another beer is consumed as I wait for the grill. Corn on the cob is soaking as are apple wood chips. The anticipation is killing me.
This post was edited on 5/16/14 at 1:16 am
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