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**Spinaker** · January 12, 2017, 03:50 PM

I haven't but I am going to follow this one to see what to do. I just got my Joule yesterday.

**Willy** · January 12, 2017, 05:11 PM

I've done short ribs on the Weber Kettle using the SnS. Magnifico! I tried pork ribs (two day-ish soak per Kenji) using SV and wasn't impressed. I think real BBQ doesn't benefit from SV. YMMV.

In any event, short ribs are awesome--dino bones for sure.

**Bruce54** · January 12, 2017, 06:34 PM

This may be a useful data point, or not. The traditional cut, with bones, is not something I've tried yet in the SV.

If you are after major smoke flavor and "Real BBQ" crust, you probably should just PBC without the SV. Maybe treat it like a mini-brisket?

The last SV short ribs I did were Costco boneless chunks, and not smoker finished. I was going for collagen nicely rendered, and a moderate amount of juice squeezed out to make a sauce.

Seasoned with salt only, into the vac bags, back in the fridge for 24 hours.

SV @ 162 20 hours.
Quick sear meat in pan with a bit of ghee, no rub or coating.
Serve with sauce using the strained bag juice.

Texture, juiciness and flavor were very good. Sauce was seasoned with herbs. Meat very beefy, really didn't need anything beyond the salt, but no smoke flavor or crust.

When I try this with bone-in shorts, I'm going to ice chill, then a short (1 - 2 hours) time in the kettle @ 225, getting back to a finish temp between 150 and 160. I'm hoping this will give a mild smoke flavor and a bit of crust, without too much drying out.

I'd also like to try the boneless again, and give them a burnt ends treatment.

**Brewmaster** · January 12, 2017, 07:10 PM

well I think I am going to cook them in the PBC till almost tender and then bag them with homemade BBQ sauce and put them in the SV at 128 for a couple of hours, any thoughts on this, I think they will have the smoky flavor and then tenderize in the SV

**grampa** · January 13, 2017, 11:35 PM

I did beef short ribs in the PBC on Jan 11, Only salt, pepper, and garlic powder - oh, and a little home made chipotle powder. It took about an hour and a half. I put in about 2 oz of oak (chunk), which gave them a nice smoke flavor, on top of the very good beefiness. Great stuff! No SV (sous vide, right?) involved.

Details: These were individual short ribs, not a section or plate of ribs. Regular lighting technique and charcoal amount. Did not measure temps.

**Brewmaster** · January 15, 2017, 03:27 PM

Well I put the ribs in the PBC for about 4.5 hours average temp 230-240, sauced them a couple of times, took them out at about 185 and lrt them cool for a while as I set up the SV to 185 and let ti cook another 3.75 hours, my daughter was over and I have been cooking ribs for her 34 years, it was the best rib she has ever had, my wife being from Kansas wouldn't say it cause California beef can't compare to KS beef (which I have to agree) but she did say it was the tenderest, you still had to pull the meat off the bone but it melted in your mouth

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**JCBBQ** · January 15, 2017, 08:10 PM

So, I've only ever cooked beef short ribs on the smoker. And I've taken them to probe tender around 203ish. What's the strategy with the SV after smoke? And why to only 185? I'm new to SV, my general understanding is that meat will get more tender the longer you SV it but why not take them to a higer temp? Will they fall apart doing that?