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.
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sous vide baby backs....GOODNESS GRACIOUS
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- 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
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.
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Administrator
- May 2014
- 18992
- Clare, Michigan area
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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
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- 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- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- 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)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- 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
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- 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
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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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!
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!
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Heck, now I'm thinking of a sous vide machine :-) Need to investigate how much they cost over here. Great ribs, Ernest!
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Charter Member
- Dec 2014
- 59
- Jacksonville, North Carolina
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22"Weber Performer Gold
PBC
IGrill 2
IGrill Mini
Smokenator
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.
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
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.
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+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!
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Founding Member
- Jul 2014
- 97
- Bay Area, California
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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
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.
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