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SV-Q Beef Ribs - Part Two

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    SV-Q Beef Ribs - Part Two

    Just before Christmas T-bone shared a post doing big beefy ribs via the sous vide-que process. He did a bath at 144* for 24 hours then smoked. I recall several comments offered by Potkettleblack talking about the possibility of doing some at a bath temperature of around 130* for a variety of hours. The lower temperature obviously works toward a medium rare result.

    I have never tried beef shorties sous vide but saw the advantages. Instead of experimenting with a rather expensive cut of meat, I took a plate, divided it in half and thought about doing a couple of differing temperatures at varying times. On a whim I checked the old interweb and found that our friends at ChefSteps had already done the work for me.


    ​

    Not to go through the entire details of what they discovered at varying temperatures versus time (here is the link if interested, beef short ribs) , I chose the 144* route after thinking I would prefer the 130* option better. At 144* in 48 hours they achieved a steak-like texture that still had a 'to the tooth' bite, but also had the beginnings of some soft shredding. That appealed to my palette.

    I decided to just go ahead and do both halves at that 144/48 option. So in the bath they went......

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    .....at 48 hours I immediately removed them and chilled them in an ice bath for about 10 minutes. It was a Wednesday evening and I knew I had a brisket cooked planned for the weekend so I decided to refrigerate them in their shrink wrapped bags until that time. I pulled them out of the frig on Saturday, unbagged them and re-applied my seasoning....

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    ...as I mentioned I had a brisket cook going at about 250-275* and toward the end of the cook I slapped the ribs on with it. I smoked them to about 150* IT, it took about an hour to get them up to temperature. As T-bone mentions in his post, they came out beautifully. Tender yet steak like (as ChefSteps had described) and still full of juiciness......

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    Bottom line I'm sold on sous vide-que for shorties. There really is little or no difference between this result and a straight smoke. The advantage is the ability to control precisely the outcome of the initial cook with the smoke finish being the only variable. Thanks T-bone for starting this, perhaps a third try at the 130* mark is in order for final comparison, I agree the higher temperatures are of no interest to me.

    KEEP THAT BATH WATER CIRCULATING AND YOUR SMOKE BLUE ..... TROUTMAN OUT !!!

    #2
    wow! I just ate and that still made me hungary!

    Comment


      #3
      133*x72h for the win.

      Comment


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Could care less about a smoke ring! The flavor was different. Wife says the same about burgers, steaks and lamb chops so far. "They don't taste like you did them on the grill" is what I hear from her.

      • Troutman
        Troutman commented
        Editing a comment
        Interesting, do you smoke for an hour or two post bath? Like I said the smoky taste was definitely there in those ribs, in fact I had one for lunch and can still taste it in my mouth !! Not saying its exactly the same as total smoke, you guys must really like a deep smoky note to your meat.

      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Might have been better if they were cut into individual ribs vs a whole slab? More surface area... May try again sometime.

      #4
      Looks good

      Comment


        #5
        I'm doing chefsteps sous vide braised short ribs for supper tonight. 167 F for 24 hours. Will let ya know what I think.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Yea braising makes meat so wonderfully tender. I'm still a pot roast guy between you me and the wall. I saw that recipe on ChefSteps, may give it a try sometime. Thanks ROK !!!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Process purge per my instructions, rather than ChefSteps, and they work a bit better.

        • Dr ROK
          Dr ROK commented
          Editing a comment
          Potkettleblack, yes, I definitely process my purge prior to using. That stuff is liquid gold!

        #6
        Those look awesome! Glad it worked out so well. Next time though, I’m definitely trying the Potkettleblack method.

        Comment

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