I went on line to see if Sous vide Ribs was a thing? Low and behold one of the top links (as it should be!) was From Meathead and Amazing ribs. All I can think of is, Didn't Meathead say if you boil the Ribs the Terrorist win?? Gonna try his Recipe takes 24 hours in the hot tub and then 30 min smoke! Gonna do a rack the regular way today cause I want some today lol Also to have as a comparison! Will let you know!!
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I went on line to see if Sous vide Ribs was a thing? Low and behold one of the top links (as it should be!) was From Meathead and Amazing ribs. All I can think of is, Didn't Meathead say if you boil the Ribs the Terrorist win?? Gonna try his Recipe takes 24 hours in the hot tub and then 30 min smoke! Gonna do a rack the regular way today cause I want some today lol Also to have as a comparison! Will let you know!!
Sous vide is most definitely not equal to boiling.
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 meReal 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.
Welcome back buddy! Boiling ribs sucks because the water is a solvent pulling juices out. The bag is your barrier in SV! The water is simply convection heat like air in your smoker, but jam-packed with more energy than air, and a perfect set temp at that.
Thanks Nate ! 212 heck no I was gonna do it at 225!! Actually I didn't know what temp or how long thus the Google search! in case anybody wants to skip the read its 150 for 24 hours and then 30 min smoke time!
I had some ribs from Husk (Sean Brock - was exec chef at the time but no longer affiliated) that were done confit in pork lard and then "embered" to get the char and flavor. He did them in sous vide bath but the pork fat in the bag, I think.
I tried at home. failed miserably. I hope your efforts are better than mine.
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 meReal 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.
Gonna try his Recipe takes 24 hours in the hot tub and then 30 min smoke! Gonna do a rack the regular way today cause I want some today lol Also to have as a comparison! Will let you know!!
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