So I bought this new sous vide rig and have been having a lot of fun (and a good amount of successes) following recipes! As normally happens when I find a new toy to play with, once I master some basics, mad scientist mode takes over.
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! 😊
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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