During the pandemic when the Karen’s were creating shortages left right and center, it became impossible to find St Louis cut ribs in my area. No worries, I know what to do! 😃 Bought a bunch of spare ribs, and I cut em up into St Louis trim and had a bunch of rib tips to boot. 👍
Now I’m thinking about trying to sous vide the rib TIPS, but I can’t seem to find a recipe or guidance anywhere - so I thought I’d solicit some knowledge and ideas from you fine folks. 😊
So my question to the SV crowd is this - do you think following a recipe for time and temp for a RACK of ribs would be okay for TIPS? I’ve noticed when I smoke tips they cook a heckuva lot faster than a rack (naturally). Now I know you’ve got to go SERIOUSLY overboard on time with SV before it starts negatively affecting the texture of the meat… but I don’t want to end up with pork mush. LOL! If following the time guidance for a rack would do that, how far back do you reckon I should cut back the time in the SV bath?
Finishing shouldn’t be a problem (I’m thinking re-season, torch to sear, sauce, torch to carmelize).
So has anyone given this a whirl?
Thanks in advance for any and all help! 😊
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