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Sous Vide Beef Short ribs smoking questions?

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  • cknw/fire
    Charter Member
    • Jun 2015
    • 6
    • Long Beach CA

    Sous Vide Beef Short ribs smoking questions?

    I want to do Beef short Ribs (Cutlets) for the family Christmas party. I have done them in the past and they came out a little dry. I was hoping to try to sous vide then smoke them this time but was wondering if anyone has experience with this. I am looking for the best temp and time for the sous vide step and also on smoke time and temp. Thanks
  • smokinfatties
    Former Member
    • Oct 2015
    • 521
    • Upland, CA

    #2
    never tried them SV, I would try wrapping them and braising for last hour or so with a little beef broth, not sure if SV will make them a little too mushy. I think Pit Boss had some good luck doing pastrami with boneless short ribs and I think he did SV for steaming part. Good luck!

    Comment

    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      #3
      I would recommend dry brining them overnight in your SV bag in the fridge. Then the next day SV them to 170° for 6 or 8 hours. Cold shock them in ice water (in the bag) and put them in the fridge. Then that day or the next day take them out of the bag, blot them dry, put on some beef love or canola oil and apply your rub. Put them in your smoker at 225° and cook them until you get a good bark, about 5 hours roughly. Test them with your temp probe. When they're soft like buttah, about 195°/200°, they're done.

      Taking them to 170° in the hot tub leaves you 25° to 30° additional cooking time in the smoker to add the smoke flavor and enough time to build the bark. Starting them cold out of the fridge gives you more cooking time in the smoker and that will help the smoke flavor adhere to the meat too.

      Good luck on your cook... take pictures.

      Comment

      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4974
        • Winchester TN
        • Hardware
          Blackstone 36” Griddle.
          Slow 'N Sear Deluxe Kamado & Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0).
          DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney Starters (regular and compact).
          Joule, Instant Accu Slim.
          GrillGrates.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

        #4
        cknw/fire Although you've been with us for some time we would still love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!

        Comment

        • nasv
          Former Member
          • Nov 2016
          • 5
          • Sacramento, CA

          #5
          I've done this before with success (post I put on CS: https://www.chefsteps.com/forum/post...unday-dinner); essentially, I took a 4-rib slab of short-ribs, put a layer of molasses-liquid_smoke-liquid_aminos, cooked at 154F for 24 hours, and then took it out, patted dry, added rub-of-choice, and smoked at about 250F for 3h until a nice bark formed... it was heavenly!
          -Nico
          Last edited by fuzzydaddy; December 15, 2016, 03:55 PM.

          Comment

          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4974
            • Winchester TN
            • Hardware
              Blackstone 36” Griddle.
              Slow 'N Sear Deluxe Kamado & Kettle Grill.
              Slow 'N Sear (1.0, Deluxe, 2.0).
              DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
              Weber Chimney Starters (regular and compact).
              Joule, Instant Accu Slim.
              GrillGrates.
              Maverick XR-50 [my favorite].
              ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

              Consumables / Favorites
              KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
              Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
              SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
              MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

            #6
            nasv I edited your post to remove the ");" from the link. Great looking ribs with awesome bark! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!

            Comment

            • DWCowles
              Founding Member
              • Jul 2014
              • 9696
              • Smiths Grove, Ky
              • 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.

              #7
              Welcome nasv

              Comment

              • Nate
                Banned Former Member
                • Apr 2015
                • 3794
                • Quarantined

                #8
                Welcome from Indiana

                Comment

                • PaulstheRibList
                  Founding Member
                  • Jul 2014
                  • 1582
                  • Lake Charles, LA
                  • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                    1.) A pair of Weber Smokey Mountain 22.5's
                    2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                    3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                    4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                    5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                    6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                    7.) 22" Weber Kettle with Slow-N-Sear
                    8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                    9.) BarbecueFiretruck...under development
                    10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                    11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                    12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                    12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                    Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                    I'm loving using BBQ to make friends and build connections.
                    I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                  #9
                  I just did Bone-In Beef Short Ribs for a friends group in Houston on Monday. It was 21 people at a 4 day training event, hosted mostly at my friend's house. I told him, "If you want the absolute home run, then it's the Impressive nature and Incredible flavor of Full Bone-In Beef Short Ribs." He trusted me.

                  Prime CAB Ribs, BBBR, about 6 hours at 250-275, let them over render to pull about 212 degrees so generous portion of fat in these was well rendered...
                  Click image for larger version

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                  The words out of this guy's mouth right after he took this bite were, "This just changed my life."

                  So, I have no SV experience to share, but smoking the individual ribs for 5 or so hours brought incredible joy!

                  Have fun cooking your ribs!

                  Comment

                  Announcement

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                  See more
                  See less
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