Sous Vide, Smoked, Glazed Baby Back Ribs
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Even though I have an Anova, I don't know if I am going to try this. I love long, low and slow smoked St Louis cut ribs. But I can't say never... -
Do you find them to be more tender or exponentially improved over simply smoking them? I've considered SV for pork ribs, but other than perhaps a couple of hours on the back end I don't see the economy. Looking forward to your review.Comment
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I love to sous vide stuff but ribs and pulled pork I still cant see it...but I will try soon enough.
Waiting until I have to cook a less than prime/CAB brisket to do it for a briskie.Comment
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I have too much fun sitting outside babysitting my loaded smokers to want to really get engaged into QVQ or SVQ. I'm marginally interested in brisket, perhaps, because I can see that QVQ would pretty much ensure a tender moist end result.
But still, there's something about wishing, hoping, adjusting, peeking, cussing, adjusting, wishing and hoping some more that makes the all day outdoor experience a ton of fun. Especially with some sips of an alcohol beverage involved. Just a bit, though, since I'm a lightweight in that area.
So how did the ribs taste, EJ Ledet ? Better than smoked only? They sure look pretty.
KathrynComment
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I've got two Joules, Troutman. In fact I'm thinking of SVing a chuck roast, poorly marbled, from grass fed beef and then Qing it with a couple more chuckies (smoked traditionally) on Friday. Not able to Q first for a QVQ. Too many of other irons in the fire today.
pkadare , thanks, Captain. They still look pretty.
Oh yeah, CaptainMike . How did I forget that one?
K.Last edited by fzxdoc; August 28, 2019, 01:41 PM.
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Only done pork ribs once and never tried beef ribs (although it's on the list). Pork ribs really didn't seem to benefit much so I don't think I'll be doing them that way again. Larger hunks of meat do; the larger the better.Comment
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I just did this a couple of weeks ago with one rack when it was raining all day.
I did not pre or post smoke the ribs.
I cut the rack into three equal pieces.
I lightly rubbed them with PBC rib rub then I SVd them for 22 hours at 150. Removed them from the bags and brushed with Sweet Baby Rays original. Then I charred them under my broiler.
I missed the smoke flavor and I did not care for the texture. They seemed too tender but they didn’t pull cleanly from the bone. They tasted a bit gelatinous.
I ate every last rib for dinner that evening and for lunch the next day so I’ll say they weren’t too bad but I probably won’t be trying that again.Comment
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I always have on hand a bottle of hickory smoke flavor. It goes into any thing I can't put on the smoker for some reason. Just be very careful with it, a little goes a long ways. And for heavens sake get the real stuff made from smoke not chemical made. Maybe add to your SVLast edited by mountainsmoker; August 28, 2019, 12:51 PM.Comment
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So I've done this a few times although with st. louis spare ribs. Finished some on the smoker and some on the grill and some under the broiler when it was raining out. I think i've posted my results on this site (or at a minimum commented on them). SV for 20-24 hours at 150 and then shock/chill and smoke for 1 hour or so to develop bark.
I have had good results but for some reason I find the resulting product to be extremely rich compared to my normal PBC smoked ribs. As in I can only eat 3 ribs vs. 6 ribs. I don't know if more fat/gelatin renders completely out of the ribs (and onto the coals) on the smoker or that more renders via SV so its more luscious. But I think it has its benefit going forward, namely if i didn't have 4-6 hours to do fully-smoked ribsComment
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