Holding St. Louis sous vide

[Jerod Broussard]

Anyone hold some SLC ribs for 4 hours at 140-F in a sous vide?

Cooking for work Friday. Thought about gambling a little too much and timing them to get done at 6pm, but that's a little too iffy.

I'm sure the hold will eek out a little more tenderness.

[mgaretz]

It will also kill any bark. Personally I would finish them on the smoker then chill them. Reheat at 375F for 15 minutes in the oven before serving.

[Jerod Broussard]

They not worried about bark, and 7 hours at 235 I don't see it going anywhere. I'll be saucing after the bag. I don't have time to reheat but just for a few minutes under the broiler for the sauce.

[DogFaced PonySoldier]

I agree, better no real bark and normal doneness than way way overdone like my STL's this last weekend. Don't be me. Just.... don't. <facepalm>

Now I have to try again tomorrow before my family leaves so they don't think that's what real ribs are supposed to taste like! <sigh> The trials I face...

[WayneT]

I agree on the preference of tenderness, moist over bark; a personal choice.

[Sid P]

Is a microwave available? Reheating ribs in the ‘wave is super easy, and they taste like they’re right off the grill.

[Jerod Broussard]

We do, but we wanted something fresh instead of people having to stand in line at a microwave.

[Potkettleblack]

Holding St. Louis sous vide

While most of Missouri would let you take it, the rest of America wants to know your ransom terms to release the city.

[Jerod Broussard]

Unmarked Bills. Technically Williams, but Bill is more common these here days. I'm thinking of letting them cool down after a pretty successful bend test, then holding the 4 hours at 135, sous vide.