Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Sous-Vide-Que Technique for Beef Ribs?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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.

    https://www.chefsteps.com/activities...-ribs-your-way

    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:

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Working...
X
Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

BBQ Stars

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

https://tinyurl.com/amazingribs

 


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen

The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker

We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill

Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335 
A Versatile Gasser That Does It All!

Weber Genesis Grill

Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review


Track Up To Six Temperatures At Once

Grilla pellet smoker

FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order