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3
Posted on 1/4/24 at 2:22 pm to AUHighPlainsDrifter
quote:
Are there any advantages of cooking ribs sous vide/smoking
I find the outcome to my fried ribs are better if I SV them.
Posted on 1/4/24 at 2:48 pm to AUHighPlainsDrifter
quote:Ribs are generally thin compared to most other smoked meats. The outer portion gets exposed a long time in relation to thickness. This can have adverse affects. I am not saying either is superior. I almost always smoke. I just really doubt you have any experience with sous vide smoked meats at all.
Are there any advantages of cooking ribs sous vide/smoking other than less hands on cooking time?
Posted on 1/5/24 at 12:37 am to AlxTgr
quote:
I just really doubt you have any experience with sous vide smoked meats at all.
Well you're wrong, but cook them how you prefer them and I'll do the same.
Posted on 1/5/24 at 10:26 am to AUHighPlainsDrifter
I didn't intend to create a debate. I offered no opinion on which was was better nor advocating for a certain method.
I love smoking my ribs. I probably do it about 8 times in the summer and I compete in a friendly rib cook off every 4th of July weekend. 2-Time Champion!
I only intended to discuss what I did and how they turned out. I was pleasantly surprised how well they turned out. There was some smoke flavor. Not as much as I prefer, but exactly the right amount for other people. My wife hates a strong smoke profile while I like a strong smokey meat. The meat was tender and very flavorful.
I love smoking my ribs. I probably do it about 8 times in the summer and I compete in a friendly rib cook off every 4th of July weekend. 2-Time Champion!
I only intended to discuss what I did and how they turned out. I was pleasantly surprised how well they turned out. There was some smoke flavor. Not as much as I prefer, but exactly the right amount for other people. My wife hates a strong smoke profile while I like a strong smokey meat. The meat was tender and very flavorful.
Posted on 1/5/24 at 10:33 am to NOLAGT
quote:
I smoke mine for 30 or so before I SV them at 155 for 24hrs. Then I cut into single bones batter then deep fry dat. Bbq sauce drizzle or dip.
When I was researching and watching videos, I found a guy posted a video about pre smoke or post smoke, and he found a negligible difference. I like Guga Foods and have followed him for a long time, so I stuck with his method first. I will absolutely try smoking first to formulate my own opinion.
This is why I like cooking. Trying new methods and experimenting is always fun. I'm glad I got a sous vide, because I've never experienced that style of cooking and I get to experiment!
Posted on 1/5/24 at 10:37 am to AUHighPlainsDrifter
quote:
Are there any advantages of cooking ribs sous vide/smoking other than less hands on cooking time?
Lowers the ceiling of BBQ but raises the floor to be nearly foolproof.
the less hands on time is mostly it for me
Posted on 1/5/24 at 11:19 am to Trauma14
quote:
he found a negligible difference
I don't do it that way because I think it's better smoke flavor, I just do it that way for my frying process. I rather take them out of the bath/bag ready to fry than have to smoke them before frying.
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