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Sous vide pork ribs

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    Sous vide pork ribs

    I’m riffing off Clint Cantwell’s Sous vide St Louis ribs. I have baby back ribs, so I’m using those. And I don’t have 24 hours, so instead of 150* for 24 hours I’m doing 165* for 12; Food Lab says the difference is texture, with 165* giving a more traditional texture. (I would have put them on last night and done the 150*/24, but I was beat.)

    Anyhow, comments are welcome. I am putting them in the fridge for Saturday, finishing on the grill.

    Click image for larger version

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    #2
    I am pretty new to SV so very interested to see how this turns out. Please post results with pic! Good luck.

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      I’ve had that thing for probably 5 years, if not longer, and I had a sous vide oven for probably 5 years before that. I’ve never used them much at all. I’m just starting to explore it myself.

      I will say this: cook-wise, it seems like it is pretty foolproof. Follow the directions and it works. Your issues are going to be mechanical: things like good sealing, good circulation, and the like. Right now I got some air in one of the bags, so I put a weight on top of it.

    #3
    I'll be following this, too, interested to see if SV makes any difference with ribs. I got tired of trying to keep bags from floating, so I bought a few 4-inch washers, sanded off the burrs and vacuum-sealed them in little pouches. I drop one or two of those into the bag before I seal it.

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      Great idea with the washers!

    #4
    I've done many SV ribs as it takes the timing issues out of tailgating, parties, etc... no more "when will they be done?!"

    My go to temp has become 158x24, great moisture/taste/texture. Sometimes I SV with a little salt, but most of the time just 'nekkid'.

    I will usually SV several racks at a time, individually vac sealed. Can then just pull what is needed out of the fridge/freezer, add a rub, and straight to the smoker just for smoke and color.

    Pretty much the same process for pork butt.

    Comment


    • GolfGeezer
      GolfGeezer commented
      Editing a comment
      BourBonQ Have you ever done this for Beef short ribs (Dino ribs)? Given the finish temp goal is the same, wondering if it is the same SVQ process.

      Never mind: found this other post that addresses my question:

      https://pitmaster.amazingribs.com/fo...short-rib-cook
      Last edited by GolfGeezer; July 1, 2020, 01:48 PM.

    • BourBonQ
      BourBonQ commented
      Editing a comment
      Mosca , couple of things I've learned with pre-SV rubs and/or brines... if you want to use the purge later (highly recommended for pulled pork) it can get a little too salty. And, I still find myself adding a little extra rub after the SV. Typically I'm going little to no salt or rub before SV.

      Either way, you can still get very good results.

      Looking forward to seeing what you turn out on Saturday, good luck!

    • tRidiot
      tRidiot commented
      Editing a comment
      GolfGeezer I just did some dino ribs sous vide a few weeks ago. Incredible. I did 160°F for 44 hours. Ridiculous. Smoked for 4h prior with SPG, that's it. Reduced the purge and added some red wine, garlic, salt and cream of mushroom soup. https://photos.smugmug.com/Street-ta..._170952-X2.jpg

    #5
    Interesting.. look forward to see the result.

    Comment


      #6
      Well, the 12 hours is up. I’d take a photo, but frankly they look UGLY.

      However, they smell GREAT. And more importantly, they feel “right”. During the day I was checking on them, making sure they were fully underwater, the bags weren’t leaking, etc. And they were just like ribs during a smoke: cooked, but not done. They were firm. Now they feel done. Wiggly.

      They’re in the fridge, and now there won’t really be an update until Saturday. I do have a question, though, for anyone who’s done these: what do you do with the purge? Brush it back on while they grill? Mix it with sauce and brush it on? It seems a shame to waste it.

      Comment


      • MBMorgan
        MBMorgan commented
        Editing a comment
        Have a look at these posts by Potkettleblack regarding how to handle the purge: https://pitmaster.amazingribs.com/fo...echnique-purge

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        For reasons I don't understand (haven't researched) pork seems to put out a LARGE amount of solids in the purge... I don't usually do anything with pork purge from a couple bad experiences when I didn't know what I was doing. Of course, I haven't done ribs in a long time because of a bad experience from when I didn't know what I was doing.

      • Mosca
        Mosca commented
        Editing a comment
        Thanks PKB.

      #7
      Still waiting on your SV pork rib update. How did they turn out?

      Comment


        #8
        Ribs pics or it didn't happen......

        Comment


          #9
          Oh heck, I forgot.

          They were bad. We were laughing, talking, snacking, etc and I left them in too long. They were very very dry. Not a failure of method, but of execution.

          Comment


          • rodkeary
            rodkeary commented
            Editing a comment
            Too bad. At least you were having fun by the sounds of it. If given the opportunity do you see yourself giving them another try?

          • MBMorgan
            MBMorgan commented
            Editing a comment
            Now this is a perfect example where “no pics or it didn’t happen” can be a good thing. Better luck next time, friend.

          • Mosca
            Mosca commented
            Editing a comment
            rodkeary I’ll probably do them again, yes. My biggest problem with sous vide is that it is inconvenient; often I don’t think about dinner until dinner time. This is a way to make it fit the way I do things. If I can sous vide half racks and freeze them, then remove for reheating and smoking, or for a one hour cook instead of a five hour cook, then it is good.

          #10
          I got perfect pulled pork texture with Sous Vide/1.5 hours on the grill.
          Ribs end up bathing in the rendered fat and there is no hint of the bark that I applied or the fragrant Liquid Smoke. I found baby back ribs for 25 cents/lb at a big box store so I can afford to experiment ($4/rack). I barked the ribs in a toaster oven and added some sugar free Baby Ray's sauce (tomatoes are sweet enough).
          This is like the WSM "boiling" items that are too close to the water pan. Edible but can only get better.
          The next test batch has been rubbed and in the refrigerator over night. I will look to trim any extra fat but ribs in a bag have yet to impress me at all (the seal is water tight). I am tempted to stop the cooking and drain the bag mid-sous vide cook. 165 degrees for 12 hours was a tad long for healthy sized baby backs. Doing 152 for 24 hours was a waste of time and effort on prior ribs. I have never posted a picture and am doing so you can see that they look tasty. The glaze was the best part.
          Please let me know if there is a better place to post this.
          Attached Files

          Comment


            #11
            I did the next ribs at 162 degrees for four hours (Chefsteps) and that was less tender and mostly ok. No success with Liquid Smoke again. The next test will be to put them in the smoker, perhaps in Spring.

            Comment


              #12
              I dunno, this feels to me like one of those times when people SV just to use SV vs for any significant benefit. Ribs take a few hours on the smoker. If you can't smoke them for some reason (2 feet of snow, whatever)... oven.

              Comment


              • Mosca
                Mosca commented
                Editing a comment
                rickgregory You know what? I started taking steaks right out of the freezer and putting them in the cast iron. Works just fine. Haven’t tried chops yet.

              • rickgregory
                rickgregory commented
                Editing a comment
                Yeah, steak work that way. But it's not as set and forget and you would, I imagine, have to watch out for getting an overdone band on the outside, no?

              • klflowers
                klflowers commented
                Editing a comment
                Mosca, rickgregory, I do chops and tenderloins in the sv all the time. I think it works really well on chops with a hard sear over charcoal afterwards. Keeps them pretty moist. Also, chuckies are great, but I go for like 30 hours. Turkey breast and chicken breast for lunch meat. I pretty much just follow the Anova instructions on time and temp. Corn on the cob and asparagus are also great in the hot tub.

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