I have some short ribs in the freezer that I plan to SVQ. Going to try the recommendation I saw some time ago by Potkettleblack and SV 133/72, smoke 'em, sear 'em. But I have a few questions...
The ribs are currently vacuum sealed and can easily go from freezer to SV, but they are completely naked. Should I open them up, add some salt, and reseal or just SV as is and add salt & pepper before smoking? I seem to recall reading that dry brining before sous vide yields different results than a regular dry brine. The fact that the ribs will be in the bath for so long has me thinking that nekked is the way to go.
Smoke and sear - I will likely be taking the ribs out of the SV, shocking in ice water, and leaving in the fridge for a few hours before smoking. Is 120 IT a reasonable target on the smoker in order to keep them below 133 after a quick sear?
Once I've got those details figured out, I just need to figure out what to do with the purge.
The ribs are currently vacuum sealed and can easily go from freezer to SV, but they are completely naked. Should I open them up, add some salt, and reseal or just SV as is and add salt & pepper before smoking? I seem to recall reading that dry brining before sous vide yields different results than a regular dry brine. The fact that the ribs will be in the bath for so long has me thinking that nekked is the way to go.
Smoke and sear - I will likely be taking the ribs out of the SV, shocking in ice water, and leaving in the fridge for a few hours before smoking. Is 120 IT a reasonable target on the smoker in order to keep them below 133 after a quick sear?
Once I've got those details figured out, I just need to figure out what to do with the purge.
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