Does Size Matter?

[SheilaAnn]

Take a moment to refrain from saying what you really want to say! 🤣

So I went to our local Korean market and saw these great looking short ribs. Standard wine cork to show scale.


I’ve been itching to get back to KJJr. And I love SVQ. My go to is 135*F for 48 hours. Then smoke until internal temp is reached (200*F). Would I shorten the SV portion of our program? My instinct says no, but I wanted some of your thoughts.

[ofelles]

...

[RiverJeff]

They might be short however they are fat!

[Draznnl]

They are short, but thick. I’d keep my SV time the same. And I can’t believe I got through that without one tasteless joke.

[rickgregory]

I mean, it's really more how you cook them, not the size. Right?

[GolfGeezer]

With that tag line, shouldn’t this be posted in the “Playing with Fire” thread?

[mrichie1229]

So true...

[RonB]

And a magician once said "It's not the size of the wand that counts, it's the way you wave it.

[coolfins]

Ok, I can't help myself. It's not the size of the weapon, but the fury of the attack!

[texastweeter]

Hard to do a lot of damage with a BB gun...

[Oak Smoke]

This is going to sound terrible but the local grocery store had two packages of those in the clearance bin. They were almost exactly the same size. I bought them for next to nothing and threw them in the pot when I was making beef stock. They were so small I thought there was as much value in the bone as the meat.

[SheilaAnn]

These were not priced next to nothing, so I need to prepare them nice. But I hear ya on the bargain bin items! I do the same thing.

[jfmorris]

I don't see an issue with your plan. I also think these particular short ribs look like they would do good in a beef osso bucco style braised cook in a dutch oven. There is not a lot of meat on some of those, but I am sure there is a LOT of flavor, especially with the bones.

[gboss]

It would be so ego-inflating to live in a world where a standard wine cork is a measure of what's considered thick and meaty.

[mrichie1229]

You win the "Closest without going over the line" contest for the day!

[gboss]

mrichie1229 thank you, I fancy myself a cunning linguist from time to time.

[texastweeter]

I see what you did there...both times

[Polarbear777]

If you are SV them, I would chill after SV then just smoke the back up to 135. Should’ve tender out of the SV. 200 finish is not necessary.

[SheilaAnn]

The more I think about it, jfmorris makes a good point. Maybe a Korean inspired flavor profile. I have grated pears in the freezer. Regardless, they are dry brining as we type.

[fzxdoc]

Grated Asian pears in the freezer. Now why didn't I think of that?

Thanks!

K.

[DaveD]

How 'bout those Mets?!

[gboss]

gives a new meaning to "corked bats" eh?

[SheilaAnn]

gboss Lance still calls Sammy Sosa “corky”.

[Spinaker]

I would sear them first. You can either do it on the KJ Jr. or in a cast iron pan with garlic, rosemary and thyme. Then add them to the bag. I always put fresh garlic, rosemary and thyme in the bag with the meat, along with the pieces from the pan. Then I cook at 128 F X 5 hours. Then remove the meat from the bag and re-sear it.

If I was gonna smoke, I would do it the same, only once they are done with the SV step, I would shock in ice water and let the meat completely chill. I would probably let it sit in the fridge for a day. Then smoke until and internal temp of 128 F (or you SV temp) or until I have the color I like. If you have SV'd the meat, you really do not need to go up to 200 F or even past your SV temp. The cooking has already been done for you during SV. So really all you are doing with the smoke step is adding smoke flavor.

[ecowper]

So serious!

[Spinaker]

You know I take this verrrrrry seriously, brother. Hahaha ecowper

[learning pellets]

New to SV. Will the the fat & connective tissues render at 128 or 135? Family loves short ribs and usually go low & slow like brisket. Very interested in following this method.

[SheilaAnn]

learning pellets it does as evidenced here. Know that I took these to IT of 200*F. I made these last March for our Mr. Bones Memorial Cook. First pic is day of, second pic is leftovers two days later. I tanked at 135*F for 48 hours, chilled then smoked over red oak.

[texastweeter]

So you chose the bigger ones there....

[ecowper]

texastweeter certainly not the short, fat ones

[SheilaAnn]

texastweeter this was from last March to show that tanking at 135*F works.