Sous-Vide-Que Technique for Beef Ribs?

[T-bone]

Thanks! I was very fortunate. My local butcher had prime short plates and a Groupon promotion so that brought them down to a reasonable price.

[fzxdoc]

Looks great! Wish I could find ribs like that, but I'm happy that you could. You worked magic with them!

Kathryn

[josht138]

Great work! Sous-Que FTW!

[hogdog6]

Looks delicious, thanks for the post.

[T-bone]

I followed Potkettleblack 's advice and did not shock/chill them. It worked great without chilling and they had great smoke flavor. I smoked at 250* just for the bark.

[Potkettleblack]

I wouldn't really shock here, but might shock and fridge for smoke adherence. But right out of HTTM for service is okay since you're going for something more like smoked texture.

[doctorak]

That is a great cook. I'm going to have to try that technique next time.

So you did not drop them in an ice bath before smoking?

And did you take them to a certain temp on the smoker or just 3 hours to bark them up?

[DWCowles]

Beautiful!

[T-bone]

Thanks to the great advice from The Pit, the SV-Q'd Beef Short Ribs were amazing. Juicy, super tender, but with great texture. Here's the photo timeline...

Dry brined, vacu-sealed ribs hanging out in the 160* HTTM for 12 hours


Ribs given a liberal dose of rub and letting the magic happen in the smoker with mesquite and cherry wood


After 3 hours on the smoker, wrapped in butcher paper and cambro'd for 30-45min.


Best President's Day lunch ever


Even the pooch got her share


Thanks again for all the help and great advice. The whole family agreed this was a home run.

[doctorak]

Also, T-bone, very much looking forward to how that beautiful piece of meat you're doing on the smoker turns out.

[doctorak]

Here's my results with 158 x 26 hours then just searing on the gasser (I had to shovel snow out of the way from my grill and really didn't feel up to firing up the smoker, plus by the time our company left this afternoon I was running out of time):

Coming out of the water bath, one of them immediately fell off the bone, and the other two peeled off pretty easily. The rest of the bag (including the bones) went into a sauce pot to reduce into a delicious onion-y sauce.



I salted and peppered the outside then threw them on the GG with some cherry wood. This was my first time using the GG and I put too much wood in the grooves, so it started to flame up a bit, but I moved the ribs off that area right after this picture.

The texture was marvelous. The combo of the searing and likely a bit of the fire from the wood made for a pretty decent crust (nowhere near what I'd get smoking it, but still), and the meat was very tender and pulled with little effort, and was incredibly moist.



Served with some red wine for my wife and a Collective Arts Stranger Than Fiction porter for myself.

[T-bone]

Son #2 got wind of what was being cooked so he decided to come home for the long weekend. So the cook was postponed until this evening. I'm going with Potkettleblack 's recommendation of 158*x12 hours in the HTTM then on to the smoker.

[hogdog6]

Ditto

[josht138]

Looking forward to your results.

[T-bone]

Thanks so much everyone for the great comments.

First steps complete...ribs picked up from butcher, trimmed and salted. Now they're just chillin' in the fridge waiting to hop in the HTTM in the morning.