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sous vide baby backs....GOODNESS GRACIOUS

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  • Ernest
    Founding Member
    • Jul 2014
    • 3108
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    sous vide baby backs....GOODNESS GRACIOUS

    I'll tease y'all with this then I'll be back with details. I'm in tears right now, OK OK it all started with a rack of baby backs, salted and vacuum wrapped. Yes just salt. Filled the hot tub time machine and heated to 145 degrees. Time set for 48 hours. Time is up, dunked them in an ice bath for 20 minutes then refrigerated Here's where things got interesting. I got home today and my daughter is asking for ribs. I wasn't planning on finishing these today but this is where sous vide cooking shines. So I went to the refrigerator and pulled out the rib pack, Not appetizing, I know. Hit them with my rub. Git the Weber performer going with Ozark oak and a chunk of pecan wood. It's the one flaming. I wasn't concerned about temp here, kids were hungry. 20 minutes in Meanwhile, it just hit me that I got no sides or BBQ sauce. So into the kitchen I go. These carrots were sous vide a few days ago and refrigerated 45 minutes later..... Ladies and gentlemen.......these ribs picked up enough smoke you'd think that I never used the tub. Very tender, juicy. My 3 year old had to be restrained.
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5039
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    #2
    Wow. Were they fall off the bone? Looks that way with the clean bones. Curious how you feel these compared to a full blown last meal ribs approach.

    Comment

    • Huskee
      Pit Boss/Manager
      • May 2014
      • 14317
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • 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
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
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        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
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        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

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

      #3
      Hot tub time machine, I like it. My offset is the 'hot tube time machine' I guess.

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        I like that Huskee "Hot Tub Ribs" LOL

      • Huskee
        Huskee commented
        Editing a comment
        Hot tub was Ernest's words, credit where it's due
    • Ernest
      Founding Member
      • Jul 2014
      • 3108
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #4
      PB, my wife thought they were smoked from start to finish. I think the smoke session right out of the refrigerator did the trick instead of actually grilling them.

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5039
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
          • LOTS of accessories
          • Favorite Beer - Fat Tire
          • Favorite Bourbon - Woodford Reserve
          • Favorite White Wine - Cakebread Chardonnay
          • Favorite Red Wine - Yes, Please
          • President/Owner - SnS Grills

        #5
        Gotcha, but did these beat out your typical last meal rib cook? That's what I want to know.

        Comment

        • Ernest
          Founding Member
          • Jul 2014
          • 3108
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          #6
          Close call, I'll pick these, yes.

          Comment

          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 5039
            • Charlotte, NC
              • Slow 'N Sear Kamado (SnSK)
              • Lots of grills that work with Slow 'N Sear
              • LOTS of digital thermometers (my fav)
              • LOTS of accessories
              • Favorite Beer - Fat Tire
              • Favorite Bourbon - Woodford Reserve
              • Favorite White Wine - Cakebread Chardonnay
              • Favorite Red Wine - Yes, Please
              • President/Owner - SnS Grills

            #7
            Hmmmm. Now you got me thinking Sous vide.

            Comment


            • Dewesq55
              Dewesq55 commented
              Editing a comment
              BUT, that "under an hour" doesn't include the 2 full days in the HTTM, right? Just sayin'. But they look good and I am getting an Anova for my birthday in April.
              Last edited by Dewesq55; January 24th, 2015, 02:36 PM.

            • Mosca
              Mosca commented
              Editing a comment
              Well it wasn't really under an hour; it was 48 hours first! But I get what you mean, yes.

            • David Parrish
              David Parrish commented
              Editing a comment
              Imma thinkin bout it!
          • Dr ROK
            Charter Member
            • Dec 2014
            • 1347
            • Morrill, Nebraska
            • Retired high school teacher and principal
              Dr ROK - Rider of Kawasaki &/or rock and roll fan
              Yoder 640 on Husker themed comp cart
              Cookshack Smokette smoker
              Antique refrigerator smoker
              Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
              Rec Tec Mini Portable Tailgater w/ GrillGrates
              Plenty of GrillGrates
              Uuni wood pellet oven, first generation
              Roccbox Pizza Oven
              Meater Block
              "Go Big Red" Thermopen instant read thermometer
              Ultrafast instant read thermometer
              CDN quick read thermometer
              Maverick ET-732 thermometer
              Maverick ET-735 thermometer
              Tru-Temp wireless thermometer
              Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

              Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

            #8
            You're killing me Ernest! With my limited budget I was going to get a PBC, but now I'm torn! I can do poor man sous vide for short cooks, but not multiple day cooks! I can do most anything in my small cookshack, but a PBC would let me do so much more volume wise. Decisions decisions!

            Comment


            • Ernest
              Ernest commented
              Editing a comment
              That's a no brainer, get the PBC
          • eugenek
            Former Member
            • Oct 2014
            • 214
            • SoCal

            #9
            This looks great! So just the rub and sauce on the side?

            Comment


            • Ernest
              Ernest commented
              Editing a comment
              I applied my modified Memphis dust and whipped up a quick vinegary glaze with star anise and mace
          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 3882
            • Stockholm, Sweden

            #10
            Heck, now I'm thinking of a sous vide machine :-) Need to investigate how much they cost over here. Great ribs, Ernest!

            Comment

            • Stoney
              Charter Member
              • Dec 2014
              • 59
              • Pensacola, Florida
              • 22"Weber Performer Gold
                PBC
                IGrill 2
                IGrill Mini
                Smokenator

              #11
              Wonder if a review of sous vide machines on AR would ever happen. Would seem kinda bizarre with it being mainly about BBQ, but apparently it works pretty damn well with it.

              Comment


              • Dr ROK
                Dr ROK commented
                Editing a comment
                The folks at serious eats have done several reviews of sous vide machines. Here's a link to a search I did that lists several:

                http://www.seriouseats.com/search?te...eview&site=all

              • Huskee
                Huskee commented
                Editing a comment
                I doubt it, unless our members/readers wanted to chip in their personal reviews....which of course is VERY welcome!
            • Mosca
              Charter Member
              • Oct 2014
              • 2882
              • PA
              • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

              #12
              I have a sous vide oven. I've used it twice in the last year. The issue isn't that it is good, or not good; the issue is that I don't plan meals 48 hours in advance. Or sometimes even 6 hours in advance. I'm old, and set in my ways I guess.

              Comment


              • Ernest
                Ernest commented
                Editing a comment
                I'll give you $50 for it.

              • Mosca
                Mosca commented
                Editing a comment
                Nah, I'll get around to using it someday. I guess I'd trade it, but I have no idea for what.
            • Ozric
              Former Member
              • Jul 2014
              • 57
              • Flagstaff, AZ

              #13
              +1

              Those ribs look great.

              I love sous vide. I have an SVS on my kitchen counter and use it all of the time. Wouldn't trade it.

              But...

              I have had an issue with sous vide ribs that I haven't yet resolved. When prepared this way (sous vide 48 hours @ 140°F and then finished on the grill), the fat in the ribs never renders fully. With baby backs, maybe that's not such a problem. With regular back ribs (like the 3-pack Sam's Club sells), there's more meat and fat.

              You have to love fridge-to-table in one hour ribs. I should try this again with some baby backs and see what the difference is.

              Good work, Ernest!

              Comment


              • Ernest
                Ernest commented
                Editing a comment
                Yes and that's why I decided to do baby backs. I don't think they STL ribs would work well.
            • David C
              Founding Member
              • Jul 2014
              • 104
              • Bay Area, California
              • Cookers:
                Memphis Advantage w. Searing insert option
                Bradley 6-rack digital
                Thermal bath for sous vide, pressure cooker, etc.

                Time & Temp:
                iGrill2 & iGrill wireless thermometers used with iPhone 5
                Drawer full of various Maverick models

                BBQ Interests:
                Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.

                Websites:
                http://www.cardinalphoto.com
                http://www.sousvide.org

              #14
              I used to use a slightly reversed version of this. Smoked in my Bradley for an hour or two first, then 48 hours in the thermal bath, then finish them on a grill. I got the idea from Modernist Cuisine, and wrote it up back then at: http://sousvide.org/. However, while I still absolutely do a version of that for short ribs, I've gone back to the "old-fashioned" smoker only style for spare ribs & baby backs (on my Memphis now). Somehow they seem to have more tooth to them, and it is easier to get the crust (at least for me). Although now that I have the Memphis, maybe I should try the sous-vide combo again.

              Comment

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