I have a rack of beef back ribs that I SV’d for 36 hours at 150. I shocked them and put them in the fridge yesterday. The recipe on the free side says take them all the way up to 203 when I give them smoke tonight. My question is can I bring them up to a temperature much lower than that for time’s sake as long as the bark looks good and they’ve had time to pick up smoke? They’ve spent a lot of time breaking down in my view but I’m relatively new to the 24 hour plus cooks. Thanks for any input you may have.
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Don’t take to 203. That’s for an uncooked rib.
You already cooked it in sous vide. All the smoking does is get some smoke flavor, get some crust and bring it up to serving temp. Take it up to no more than 150 -
I agree, try not to exceed your SV temp by much at all. Although you mentioned back ribs, here is an excellent primer on doing short ribs, pretty much the same idea....
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I'd go maybe 275* on the smoker to desirable bark. Bit of extra heat helps speed bark formation.
Do not take to 203. If it pinched right in the bag, there is no need for additional collagen breakdown.
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Good call I did 225 and when it hit 150 internal the bark was... not bark. Tasted over seasoned for that reason far as I can guess. Added to the notebook thank you Potkettleblack -
275-325 will bark up a sous vide project faster.
I do find that QVQ produces better bark than SVQ.
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