- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Sous Vide Pork Ribs
Posted on 7/25/20 at 9:57 pm
Posted on 7/25/20 at 9:57 pm
Has anyone tried it? I just put a rack on at 143. Probably go 12-16 hours. Am I wasting my time, or does it work? I usually smoke them on an egg, but trying something different.
I cut up a rack in thirds and spiced them with a homemade rub. I didn’t use any liquid smoke. I plan on grilling them off when I am ready to eat.
I cut up a rack in thirds and spiced them with a homemade rub. I didn’t use any liquid smoke. I plan on grilling them off when I am ready to eat.
6
Posted on 7/25/20 at 10:11 pm to Lsudx256
I would smoke them for 2 hours after you pull them out of the sous vide. I cooked some riblets in my sous vide. Just put some bbq sauce on them after. They were pretty good.
Posted on 7/25/20 at 10:44 pm to Lsudx256
Would go higher temp if going that short of time. More like 158-160 for 12 hours. Then smoke for an hour or so
Posted on 7/26/20 at 2:23 pm to Lsudx256
quote:
Probably go 12-16 hours.
Can just cook the in the oven or smoker in 4 or so hours.
quote:
Am I wasting my time
Id say you are.
Posted on 7/26/20 at 6:44 pm to Lsudx256
quote:
Sous Vide Pork Ribs
quote:
12-16 hours.
This post was edited on 7/26/20 at 6:45 pm
Posted on 7/27/20 at 9:42 am to Lsudx256
I did some ribs sous vide at the beach a couple years ago. Set it and forget it for a day. Put them on the pit for some color and sauce, and they were fantastic. Smoke ring and smoke flavor... no. Great texture and flavor... yes.
Posted on 7/29/20 at 8:55 am to Lsudx256
I've done ribs, brisket, wings, boston butts, burgers and about everything else you would typically smoke or grill, I personally prefer the smoker or grill to the sous vide.
I wouldn't say its a waste of time, but to me sous vide is better for week night stuff. Come home from work, take it out of the water bath, throw it on the grill or the broiler to dry it out and crisp it up some. Minimal cleanup, better than leftovers, and cheaper than going out to eat.
I wouldn't say its a waste of time, but to me sous vide is better for week night stuff. Come home from work, take it out of the water bath, throw it on the grill or the broiler to dry it out and crisp it up some. Minimal cleanup, better than leftovers, and cheaper than going out to eat.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News