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Sous Vide Rib Roast With A Smoky Twist

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  • BillinStL
    Club Member
    • Mar 2018
    • 7
    • St. Louis, MO
    • Weber Genesis E310 Gas Grill
      GrillGrates
      A-MAZE-N Oval/Adjustable Pellet Smoker Tube
      Thermoworks Thermapen Mk4
      Maverick ET-732 Dual Probe Thermometer
      Chefsteps Joule Sous Vide Circulator

    Sous Vide Rib Roast With A Smoky Twist

    I'm going to try a road less travelled (maybe even untravelled) with a boneless rib roast today / tomorrow. Here's the plan:

    1. I'm following Meathead's prep and tying technique described on pages 248-249 of his book. I ended up with 3-1/4 net pounds of trimmed/tied meat about 4" in diameter.
    2. It's an unseasonably brisk Spring day here in StL, and I want to add a kiss of smoke to the finished product ... so I did about an hour of cold smoking with a small amount of applewood pellets in my A-MAZE-N smoker tube placed inside my Weber E310 gas grill (grill burners off / lid closed).
    3. Next step, dry brine the uncooked/slightly smoked meat with salt in the fridge for the next 20-24 hours.
    4. Tomorrow sous vide for 5-6 hours at 135 F. with my Joule ... pull and damp dry ... apply a light layer of Meathead's Rendevous-Style Memphis Dry Rub (this has been our go-to rub for a number of years). I'm going to save the juices from the sous vide bag and make a red wine and shallot jus sauce.
    5. Final stage will be doing a high temp flash sear on all sides on the flat griddle side of my GrillGrates on the gas grill.

    I'm cautiously optimistic about this one. Any thoughts or suggestions are always welcome. May The Que Be With You (MTQBWY).
  • Huskee
    Administrator
    • May 2014
    • 15445
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
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      • Thermapen MkII, orange
      • ThermoPop, yellow
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      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
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      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
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      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

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      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Sounds like a plan. You like that rub on beef do you? Since you've already smoked it, my advice is null but another option would be to either dry brine it first before smoking, or dry brine then SV then chill/shock, then smoke up to temp. There's several ways to accomplish the same thing. Sounds like it'll turn out mighty fine.

    Comment


    • BillinStL
      BillinStL commented
      Editing a comment
      Thanks for the suggestions Huskee ... too far gone to stop now, will see how it goes. Would be a real shame if I have to try doing it again a different way (NOT!!). I like that rub on everything ... pork (naturally) ... and it's really excellent sprinkled on grilled Salmon ... even scrambled eggs ... but surprisingly good on beef (I've used it on Tri-Tips before with very good results). MTQBWY
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #3
    Sounds good to me. I'd have probably reversed the pre-smoke and dry brine, but you're already committed. Not really likely to be an issue.

    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.

      #4
      Should be fine...good luck!

      Comment

      • Oakgrovebacon
        Club Member
        • Apr 2016
        • 2004
        • South central Illinois

        #5
        Sounds good to me. Enjoy!

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7836
          • 1521

          • OUTDOOR COOKERS

            BBQ ACCESSORIES

            WOOD & PELLET PREFERENCES

            SOUS VIDE

            INDOOR COOKWARE


          #6
          Show us some pictures of the cook padawan!!!

          Comment

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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.
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