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Anybody try to SV baby backs?
Posted on 2/3/17 at 8:35 pm
Posted on 2/3/17 at 8:35 pm
I SV beef ribs yesterday for 24h and it was too much shrink. I got a few racks of baby backs that I want to SV for Sunday and I was wondering if any of y'all have tried it.
My game plan is 150 for 18H then throw it in the smoker for a couple of hours with hickory. After the SV I was going to dust it with bone suckin seasoning and sauce it two or three times while in the smoker.
I like ribs tender but still have a littttle pull from the bone.
Thoughts? No matter what happens, I will post pics and results.
My game plan is 150 for 18H then throw it in the smoker for a couple of hours with hickory. After the SV I was going to dust it with bone suckin seasoning and sauce it two or three times while in the smoker.
I like ribs tender but still have a littttle pull from the bone.
Thoughts? No matter what happens, I will post pics and results.
5
Posted on 2/3/17 at 8:36 pm to Jibbajabba
Have done it before, I can't remember what temp I did but I took them straight out of the bag, sauced and grilled to crisp up and they came out awesome.
Posted on 2/3/17 at 8:45 pm to Jibbajabba
I love sous vide but I've never done this. If youre firing up your smoker I'd just stick to a traditional 2-1-1.
ETA: on second thought, try half sous vide / smoked as proposed and half 2-1-1 and let us know what you liked better.
ETA: on second thought, try half sous vide / smoked as proposed and half 2-1-1 and let us know what you liked better.
This post was edited on 2/3/17 at 8:49 pm
Posted on 2/3/17 at 10:34 pm to Jibbajabba
It's one of my favorite things to do and I've posted about it before. Take the membrane off, portion them into 4 bones, apply your rib rub, seal, and into a 140 degree bath for 40 hours. Finish on the grill or under the broiler. I have them in the freezer to take out any time I grill. You won't get the smoke ring, but they'll be tender as hell. I've had people say they're the best ribs they've ever had.
Posted on 2/3/17 at 10:41 pm to Degas
40 hrs wtf
Posted on 2/3/17 at 10:42 pm to Degas
Degas - you freeze right out the sous Vide and before the grill/broiler?
I dig this idea, and just am making sure you're not grilling/broiling then freezing.
I dig this idea, and just am making sure you're not grilling/broiling then freezing.
Posted on 2/4/17 at 1:32 am to HungryFisherman
quote:That's the order, but there's a VERY important step in between...
you freeze right out the sous Vide and before the grill/broiler?
After the sous vide cook, it's necessary to place the pouches in an ice water bath for up to an hour before putting it in the fridge or freezer. This is before grilling/broiling which is always the final step. When I pull a portion out of the freezer to enjoy when I fire up the grill, I put it in a hot water bath to thaw it, then onto the grill. It's already cooked, so it's just to heat it up, add a hint of smoke from the grill, and the grill helps out any sauce you put on it.
quote:Correct. Although there's nothing wrong with saving leftovers from the grill in the fridge or frozen.
just am making sure you're not grilling/broiling then freezing
ETA: The ice water bath is a vital step to plunge the temperature out of the 40-140 degree danger zone very quickly. This cannot be obtained by just placing into the fridge. I have a few different sized ice chests for this.
This post was edited on 2/4/17 at 10:48 am
Posted on 2/4/17 at 2:19 am to Jibbajabba
Not to be an arse but that seems like quite a chore for something that can easily be accomplished on the smoker in just a few hours, especially considering you are going to smoke them anyway.
What is exactly the advantage to SV in this situation?
What is exactly the advantage to SV in this situation?
Posted on 2/4/17 at 8:06 am to Degas
I've only got 36H until I serve them so I guess that will have to work. Thanks for the tips!!
Posted on 2/4/17 at 10:02 am to cave canem
quote:Good question. Two things come to mind. Perfectly tender and juicy ribs every time. Also, I can take a single portion of the cooked ribs out of the freezer and have them ready to finish on the grill even before the charcoal is ready. If you really want baby back ribs on a whim, you don't have to go through the six hour process. A 40 hour cook seems like a long time compared to 6, but you aren't doing anything during that time. No babysitting or anything. Taking a four rib portion out of the freezer to eat in just 45 minutes is a huge advantage.
What is exactly the advantage to SV in this situation?
Posted on 2/4/17 at 10:36 am to Degas
Is this a popular technique in casual dining restaurants? I remember ribs at chilis coming in by the case and only needing to be grilled for a couple of minutes. They looked raw in the box :shrug:
I personally looooove chilis ribs. Say what you want about them but they are freaking tasty. I love my smoked ribs at home a little more but not by much. I am hoping SV + a couple of hours in my electric smoker at low temp will be the perfect combo of easy and outstanding flavor and texture.
We will see tomorrow.
Here they are now. Three racks.
I personally looooove chilis ribs. Say what you want about them but they are freaking tasty. I love my smoked ribs at home a little more but not by much. I am hoping SV + a couple of hours in my electric smoker at low temp will be the perfect combo of easy and outstanding flavor and texture.
We will see tomorrow.
Here they are now. Three racks.
This post was edited on 2/4/17 at 10:40 am
Posted on 2/4/17 at 10:42 am to Jibbajabba
quote:4 hours shy of what I mentioned should not be an issue. Please report back. Ribs are a sensitive subject because many are particular about a smoke ring. These will turn out slightly different from traditional cooking but will be very tender and delicious.
I've only got 36H until I serve them
Again, any time you get a grill going and feel like having just a third of a rack of ribs with your chicken or whatever, this option is awesome.
Posted on 2/4/17 at 10:45 am to Degas
I will report back. I did however opt out of seasoning in SV. Everything I have read has said to sv naked. The beef ribs i did the other day camebout great with seasoning and saucing after SV but prior to 3h in the smoker at 150. The only problem i had was the shrinkage of the rib. The flavor was outstanding.
Posted on 2/4/17 at 10:55 am to Jibbajabba
quote:Careful with the smoker. The ribs will already be cooked and I can't help but think further smoking will dry them out. I could see smoking first perhaps, although I've never tried it. Think of the 3-2-1 method. You smoke first (3) to add the flavor, then completely wrap in foil with perhaps some liquid (2) simulating the sous vide process. Therefore it seems logical to smoke first. Be careful to not overcook in your smoker because I want your first sous vide ribs to knock your socks off. I would therefore highly recommend a hot grill. Between the charcoal and any soaked wood chips you toss on the grill, your ribs will pick up a slight smokey flavor, just not a smoke ring.
I am hoping SV + a couple of hours in my electric smoker at low temp will be the perfect combo of easy and outstanding flavor and texture
This post was edited on 2/4/17 at 10:57 am
Posted on 2/4/17 at 11:03 am to Degas
I just get a funny feeling about smoking first the into the SV. Sitting in a smokey purge for 49H just doesnt feel right to me. I have seen youtubers doing it both ways. We will see. Either way, if they come out to be crap, i only spent 16$ and about 10 minutes. Ill try again! On the other hand, this could be amazing!! We will see :)
Eta: and i dont give a hoot about a smoke ring. I would brine in pink salt for a couple of hours first if i wanted one.
Eta: and i dont give a hoot about a smoke ring. I would brine in pink salt for a couple of hours first if i wanted one.
This post was edited on 2/4/17 at 11:04 am
Posted on 2/4/17 at 11:22 am to Jibbajabba
quote:I had to dig it up. Welcome to 2014...
Anybody try to SV baby backs?
LINK
Unfortunately, the pics within the thread no longer are hosted. I think it was only myself and ruzil messing with SV back in the day.
Here are a couple of threads from a few years ago as well, with pics...
Hanger steak
Short ribs
Those threads were entertaining because there was even more argument over sous vide on these boards back then. A lot of curious people who never heard of it, a lot of people who absolutely couldn't understand or grasp the positive outcomes, and of course, the haters who still exist. Now more people like yourself are finding out the advantages.
Posted on 2/4/17 at 11:30 am to Jibbajabba
quote:I'm with you on that. I'm not recommending it, but like I said, you'll get a smoke flavor from a hot charcoal grill. Two hours in a 225 degree smoker will be overkill and is a mistake IMO. You just want to finish the ribs after the bath, not cook them for a couple more hours. I almost want to stop you, but I'm curious as to the results at your expense.
I just get a funny feeling about smoking first the into the SV
Posted on 2/4/17 at 12:12 pm to Degas
40 hours?? Over kill Ridiculas as I can do them in 2 1/2 hours perfect every time on the BGE, and No wrapping them either. I don't even buy these anymore as i like St. Louis cut spares, much better rib IMO.
How mushy are they anyway? I hate over cooked ribs.
How mushy are they anyway? I hate over cooked ribs.
Posted on 2/4/17 at 12:25 pm to Degas
Im not going to smoke them at 225. I am gonna do it at 150. Just to get smoke and enough dry heat to glaze the sauce.
Those threads are interesting. I wish the pics were still up on the Babybacks. the idiots will never go away. They were taught poorly by their parents (or lack of proper parenting) that if you disagree then your opinion should be voiced loudly and often. Its just poor parenting and you have to shake it off. :)
Those threads are interesting. I wish the pics were still up on the Babybacks. the idiots will never go away. They were taught poorly by their parents (or lack of proper parenting) that if you disagree then your opinion should be voiced loudly and often. Its just poor parenting and you have to shake it off. :)
Posted on 2/4/17 at 2:08 pm to BIG Texan
quote:
40 hours?? Over kill Ridiculas as I can do them in 2 1/2 hours perfect every time on the BGE, and No wrapping them either. I don't even buy these anymore as i like St. Louis cut spares, much better rib IMO. How mushy are they anyway? I hate over cooked ribs.
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