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Sous-Vide-Que Technique for Beef Ribs?

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  • Potkettleblack
    replied
    If you want a traditional texture, I think I would opt for something like 158*x12 hours. As temp goes up, connective tissue takes less time to break down. If chilling, I would shock and chill, then smoke until the bark was where I wanted it. I might just not shock and take it directly to the smoker and smoke for 3 hours, or until the bark was where I wanted it. Basically how ChefSteps has done it.

    How I would do it is a 48-72 hour sous vide at 133*, shock, then smoke until bark formation. Probably 3 hours. I try to do novel things or convenient things with the souser. The texture on a 133x72 short rib is something unachievable by other methods. Adding bark to that, win-win. I'd smoke at a higher temp than 225, to minimize overcooking of the interior.

    Leave a comment:


  • doctorak
    replied
    Posted this in another thread, but I just put 3 chuck ribs into the SV bath at 158. Plan is to take them out after around 24 hours tomorrow. I'm still sort of undecided about how to finish them, currently deciding between:

    -Ice bath --> PBC to 195
    -Just sear on the Grill Grates on my gasser with some wood chips underneath and sear them before serving.

    I picked the temp based on this article, mentioned above, which is great, with videos showing the different textures. I wish I had thought of this earlier and could do the 144 degree/72 hour one, but just don't have that time so I figured upping the temp would still give me some good collagen meltage.

    ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.


    I wish I had thought of this earlier and could do the 144 degree/72 hour one, but just don't have that time so I figured upping the temp would still give me some good collagen meltage. For the recipe I'm using the one on the Anova site for beer-braised short ribs: http://recipes.anovaculinary.com/rec...sed-short-ribs

    Substituted a double-chocolate stout for the smoked beer since I couldn't find any smoked ales or porters at the last minute.

    Leave a comment:


  • T-bone
    commented on 's reply
    docblonder & Huskee, Ditto ^^^

  • T-bone
    commented on 's reply
    TheCountofQ that sounds like a nice unit. The VM215 is a chamber unit. We want to upgrade over the FoodSaver versions we've had over the past 10-12 years. We vac seal a bunch and that was before we were bitten by the sous vide bug.

  • TheCountofQ
    commented on 's reply
    docblonder & Huskee, Thank you both.

  • Huskee
    commented on 's reply
    TheCountofQ See the good Dr.'s advice above ^

  • docblonder
    commented on 's reply
    Yes, the elevated temperature makes the salt more active, and in *some* cases will slightly toughen the meat. I cut back by half when going sous-vide, and then add a bit more finishing salt at the end. Try 1/8 tsp table salt/lb.

  • Huskee
    commented on 's reply
    TheCountofQ Good question...personally I do not know as I don't do SV, at least "yet". I'll tag docblonder to see if he can shed some light.

  • TheCountofQ
    commented on 's reply
    I have "read" that salting meat (kosher) prior to long sous vide cooks tends to have a curing affect on the texture. Only saw that once, and don't remember where. Any experience with this, or advice??

  • Huskee
    replied
    "ABCBBQ Dave" recommends smoking short ribs up to 'good bark', which is past the stall, usually anywhere from 170 to 180. Then vac seal & SV @195 for 4hrs. He made pastrami with his, but regardless of curing & rub the same would work well. I don't know about a texture rating since I haven't done this myself.

    Leave a comment:


  • TheCountofQ
    commented on 's reply
    I like it a lot!! Well built and does what it says it will. I really like the pulse button, so as not to crush items and more control not to suck juices up in the unit.. So far have only used it on a steak and a few bags of veggies. It is not a chamber vac. Is the 215 chamber?? This VM does have a little trough under the lid, to catch juices before getting sucked up internally. I am trying not to test that feature out though. Not sure if that is a common feature on other brands or models.

  • T-bone
    commented on 's reply
    Definitely good tidbits in there TheCountofQ . Thanks! BTW, how do you like your VM? I'm starting to save my pennies for a VM215. It'll be a long wait at what they cost.

  • T-bone
    commented on 's reply
    Thanks EdF ! I'd seen some of these, but not all of them. Time to head to the butcher.

  • EdF
    replied
    Here are some notes I've taken, including recommendations from Breadhead, and likely Pottkettleblack - to hold you until the masters show up. As you can see there are different preferences:


    === Beef short ribs

    I didn’t give up and did a final try: 48 hours at 57C/135F. Wow! Amazing taste, very juicy and tender. I now completely understand all the raves on eGullet! And now that I have read some more on the forum, I’ve noticed that 48 hours at 57C/135F is also what is recommended there most often. So perhaps I should have started with that in the first place. Oh well…

    Now how about some smoke, says Ed?

    From the brisket recipe above, 24 -36 hours at 135, cool, then smoke a couple / three hours to intended bark at 275-300 (this is likely from Pottkettleblack).

    ---
    Breadhead says:

    I would recommend dry brining them overnight in your SV bag in the fridge. Then the next day SV them to 170° for 6 or 8 hours. Cold shock them in ice water (in the bag) and put them in the fridge. Then that day or the next day take them out of the bag, blot them dry, put on some beef love or canola oil and apply your rub. Put them in your smoker at 225° and cook them until you get a good bark, about 5 hours roughly. Test them with your temp probe. When they're soft like buttah, about 195°/200°, they're done.

    Taking them to 170° in the hot tub leaves you 25° to 30° additional cooking time in the smoker to add the smoke flavor and enough time to build the crust.


    Breadhead revised:

    165 for 72 hours, ice and fridge overnight, followed by ~5 hours on the smoker. The SV time in this one makes the texture like braised meat.

    Leave a comment:


  • TheCountofQ
    replied
    I think Potkettleblack & Breadhead are the two most active sous vide beef rib masters here. Hopefully they will log in and offer advise.

    In the mean time, there is some good info near the end of this thread:http://pitmaster.amazingribs.com/for...-vacuum-sealer

    You may want to search through some of their post also, just in case they aren't online for a while.

    Leave a comment:

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