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Beef Short Ribs PBC + Sous Vide

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    Beef Short Ribs PBC + Sous Vide

    I really enjoy beef ribs and have tried a number of methods of preparation. This was my best to date. Started with beef chuck ribs:

    Click image for larger version  Name:	RD Beef Ribs-2.JPG Views:	1 Size:	1.77 MB ID:	318683

    Trimmed as much excess fat as reasonable, then rubbed with Oakridge Black Ops, refrigerated overnight, and hung in the PBC (along with a brisket point left over from the last pastrami flat).

    Click image for larger version  Name:	post-2.jpg Views:	1 Size:	86.5 KB ID:	318684

    Cooked in PBC for 4 hours in PBC, then pulled and vacuum bagged for SV:

    Click image for larger version  Name:	post-3.jpg Views:	1 Size:	104.6 KB ID:	318685

    SV for 3½ hours at 195ºF a-la David Parrish "pastrami perfected" method. Then seared on the gas grill for a short time to crisp-up the bark:

    Click image for larger version  Name:	post 4.jpg Views:	1 Size:	107.7 KB ID:	318686

    Separated the individual ribs and enjoyed . . . Tender, juicy meat, crispy surface bark and attractive smoke ring:

    Click image for larger version  Name:	IMG_9243.JPG Views:	1 Size:	1.34 MB ID:	318687

    I guess its a lot of fooling around, but the result sure was good. (Brisket point frozen after PBC stage, and will be finished the same way at some point in the future).
    Last edited by johnec00; May 13, 2017, 12:44 PM.

    #2
    They sure look good. I still haven't decided between smoke before and smoke after. What's your take?

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      #3
      Beautiful!

      Comment


        #4
        Sure looks good. I'm not quite ready for that many steps, but I can see the value!

        Comment


          #5
          Oh wow! I so want to do that. Thanks for the inspiration, johnec00 . Those ribs are awesome.

          Kathryn

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            #6
            Just ate a ham sandwich, feel like a bum.

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