I have a rack of ribs from the prime rib we are having tomorrow and I'd like to try sous vide with them. Any suggestions on what temp and how long to sous vide before smoking? I have them dry brining now. I was also planning on using BBBR as the rub and applying after the sous vide and prior to the smoke. Any suggestions appreciated.
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Prime Rib Bone Sous Vide Advice Sought
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
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Dr ROK ...
I'm just learning sous vide too. So I'll just toss my thoughts out there for you.
Most meat that is cooked SV is cooked to the internal temp of the meat you prefer and then you give it a hot, hot sear to give it color. That's searing not smoking, a different cook than what you have planned for these ribs.
If it were me... I would determine what temperature I wanted the rib meat to be when it comes out of the smoker. Then I would SV it to 50% to 60% of that temperature. If I'm putting it in the smoker I need enough time to build bark before I get to the temp I'm after. You might want to run your smoker a little hotter than 225° too, to build bark faster.
Just my own opinion... I'm not highly experienced in SV/BBQ... Yet.😎Last edited by Breadhead; March 26, 2016, 02:47 PM.
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
I'm also struggling with wether to sous vide first and then smoke or smoke first and then sous vide. I know @pitboss did his pastrami smoke first, but that's the process for pastrami, smoke and then steam/sous vide.
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(Doc) ROK ...
We're all SV wannabe's at this point.
This is conjecture on my part... Smoking first doesn't make sense to me. You're going to spend that smoking time to build flavor & bark. Then you're going to vacuum pack it and put it in the bath tub. The meat still has moisture in it, that will be drawn out while in the SV bath, washing away your flavor and bark.
If you SV first you can make it look pretty and build that smoke flavor that will stay on the surface in your smoker.
Again... Just conjecture on my part.
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Breadhead I used this to determine the temp and time to use. Thought you may be interested. I decided to start them at 176, run till I got back home (about 8 hours) and then drop them to 155 for the rest of the night. I will rub with BBBR and smoke tomorrow when I smoke the prime rib. Pics to follow.
http://www.douglasbaldwin.com/sous-v...#Barbecue_Ribs
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Here's a shot of them off the smoker. I used the Rec Tec mini with hickory and smoked for two hours. They were plenty tender when they came out of the sous vide, so I just wanted to leave them on long enough to get a kiss of smoke and firm the bark.
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Dr ROK ...
Woohoo... It looks like a home run!
Good cook.
I really think Sous Vide first is probably the best method when finishing in a smoker.
Pastrami being different because of the many steps. Not having cooked pastrami before I'm giving David Parrish respect of his understanding of that process.
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David Parrish , where would one find your short rib pastrami recipe?
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richinlbrg - here's the post:
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WOW!!
I missed this entire thread! Thank you for the link. This looks REALLY great - I'm going to try it when things slow down at work.
Again, thank you, and what a GREAT write-up!!Last edited by richinlbrg; March 28, 2016, 04:43 AM.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
They turned out great! We ate them plain, but I think they'd be even better with just a touch of a slightly sweet, vinegary sauce on the side. Not coated, but just enough to provide some contrast to the BBBR.
I added the smoke by cooking them right along side the prime rib I fixed for lunch today. The ribs were our snack prior to having lunch. The prime rib turned out very delicious, but it was a bit overcooked for my taste. Alas, I agreed to cook to the prime rib according to those that don't know the best way to eat it. It did develop a nice smoke ring though!
Last edited by Dr ROK; March 27, 2016, 06:35 PM.
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Jerod Broussard Yes, that's cow crust. Fantastic rub for prime rib.
I saw the reconstruction process you mention on ChefSteps. Looks like it'd be a fun project. I do trim mine of the big chunk of fat that make the roast more oblong, so it is a bit cleaner. Planning on rendering that big chunk of fat to get some beef rub for future steaks. I'll also use the remaining trimmings for some gravy in the future. There is also a long thin chunk of meat that is surrounded by all that fat. Not sure what I'm going to do with that. Maybe just cook it up like a thin steak.
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