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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 2:15 pm to Bigryno7
8.5 hours at 167F and then throw on grill with sauce and to crisp them up a bit.
They were good.
They were good.
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 3:29 pm to ruzil
quote:
8.5 hours at 167F and then throw on grill with sauce and to crisp them up a bit.
This post was edited on 7/26/20 at 3:33 pm
Posted on 7/26/20 at 6:21 pm to Howyouluhdat
145 for 36 hrs then 3 hrs on the smoker...Arron Franklin would be proud!
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 7/26/20 at 6:53 pm to GeauxTigers0107
I've done them before came out great juicy and tender
Posted on 7/26/20 at 9:53 pm to Howyouluhdat
quote:
Howyouluhdat
They were good, but they were not as good as your usual one you get at Chili's.
Sometimes, you just have to splurge a bit.
Posted on 7/26/20 at 10:21 pm to tigersmanager
Done in 1/4th of the time, tender and juicy, AND saved 2 gallons of water. Do you tho...
In the meantime I'll continue to
at ppl taking 16 hours to complete a cook on ribs. Downvote away.
Posted on 7/27/20 at 6:45 am to GeauxTigers0107
Yeah I will never get the SV concept.
I smoked 4 racks of St. Louis ribs yesterday- done in about 6 hours and I guarantee they are better than boil-in-bag ribs
I smoked 4 racks of St. Louis ribs yesterday- done in about 6 hours and I guarantee they are better than boil-in-bag ribs
Posted on 7/27/20 at 7:22 am to slinger1317
quote:
Yeah I will never get the SV concept.
Clearly
quote:
boil-in-bag ribs
Yeah man. So juicy. Gotta have the right bag though. Preferably grocery store bag
Posted on 7/27/20 at 8:11 am to GeauxTigers0107
quote:
In the meantime I'll continue to
I'll never understand this mind set. Some people don't care how long it takes. But whatever it takes to make you feel better about yourself I guess
quote:
AND saved 2 gallons of water.
Posted on 7/27/20 at 9:29 am to slinger1317
quote:
boil-in-bag ribs
You do know at what temp water boils...right?
Can you smoke them faster on the grill...yes. Do they come out amazing...yes.
Why only do something one way if it’s great many ways
OP I did 24 hrs at 150.
I wouldn't call it cooking for 24hrs because I did nothing after wasting 2 gallons of water and pressing the start button
And then....I battered them and deep fried them....because I can.
And they were amazing.
This post was edited on 7/27/20 at 9:35 am
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 7/27/20 at 9:50 am to GusMcRae
I think its better if you smoke them first at a low temp to take on good smoke flavor and a ring......theeeeeeen you deep fry them. Thats my plans for next time.
Posted on 7/28/20 at 5:57 am to slinger1317
quote:
Yeah I will never get the SV concept. I smoked 4 racks of St. Louis ribs yesterday- done in about 6 hours and I guarantee they are better than boil-in-bag ribs
I was this guy right up through about a month ago.
Then I actually tried sous vide.
This post was edited on 7/28/20 at 5:59 am
Posted on 7/29/20 at 5:01 am to NOLAGT
Those DO look damn good....
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.
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