Sous Vide Pork Ribs

[bbqLuv]

Request input for Sous Vide Pork Ribs, Loin Back, Spare Ribs, and St Louis cut Robs.
Pork loin sousvide at 140*F.
Thank you in advance.

[MBMorgan]

I haven't tried SV pork ribs (yet) ... but here's some guidance from a normally reliable source: https://www.seriouseats.com/sous-vid...ecipe-food-lab

[bbqLuv]

thank you

[DogFaced PonySoldier]

Clint Cantwell wrote up a great article about this exact thing.

Perfect Smoked Ribs Every Time With Sous-Vide-Que



I haven't done this. I need to give them a shot. Why the hell, not???

Then maybe try it with a pork butt??? Hrrmmmm...

[bbqLuv]

I missed that, Thank you.
The Mrs. enjoys the finished product of sous vide pork loin.

[Davek8282]

I did Clint Cantwells SVQ ribs once years ago. They did turn out great but for me not enough of an improvement if any over my traditional methods. If all I had was a gasser to prepare ribs I would be using the SVQ method on the regular.

[MarkN]

I had a friend who would be stopping by on his way home from the East Coast in a few weeks and I told him that he and his wife should stop in for a meal. I offered to make St. Louis Cut Ribs and he said Great! Then he told me they would be stopping by around Noon.

That's when I decided that this would be a good time to try doing them in the Sous Vide rather than crank up my smoker in the wee hours of the morning. I used a J. Kenji Lopez-Alt method I found on Serious Eats. I did them at 152°F for 24 hours (then the ice bath) and then finished on the grill when my friend arrived.

I was pleased with the results but I think I do better when I have time to smoke them in my PBC.

[bbqLuv]

Thank you for your reply, I plan on trying sous vide ribs.
I didn't realize it was 24 hrs. at 150*F. I assume it takes that long to tenderize the ribs.
I will check out the link.,

[DogFaced PonySoldier]

I'd bet you can get there in less than 24h. Dunno that I'd go higher temp, but is 24h necessary? Maybe an experiment is in order...

[fzxdoc]

Kenji already did the full-blown experiment, DogFaced PonySoldier . The article has a nice chart with photos and a good description of the results at the various times/temps that Kenji tried. It was a fun read. You'll like it.

It looks like Mark here split the difference between Kenji's two favorite settings (36 hr vs 12 hr cooks at two different temps).

Interesting to learn, MarkN , that as good as they were using SV + Gasser (?), you prefer PBC ribs done old school.

K.

[Alan Brice]

I have a couple racks of St. Louis in the deep freeze. Dunno if the membrane has been removed. Aldi's, prolly not.
Thinking sous vide Q.

[Spinaker]

That recipe from Clint is awesome. Get your fire really hot and sear those ribs over the open flame. Makes for a great crust.

[TripleB]

SV process will make the ribs tender. I have done SV beef ribs, rib roast and Chuck. All came out delicious, but two minor issues (to me). I’ve never done pork ribs.

1. SV process at around 132-150 degrees does not render fat very well. So if I did pork ribs, I would look at baby back ribs over spares since BB’s are leaner than spares.
2. Cooked meat really does not take on smoke well. So I smoked my cold SV’d beef ribs on my KBQ for an 1.5 hr for color and to bring up to temp. They were beautiful, but not much smoke flavor.

FWIW….