Posted on 07/09/2022 8:02:17 AM PDT by PJ-Comix
Shortly before the Fourth of July weekend I was faced with a barbecue emergency. I had already defrosted a Turkey and started brining it in preparation for smoking it. However, Target had a great sale on baby back pork ribs and I couldn't resist especially since a lot more people than expected were going to show up at my July 4 barbecue party. So how to cook both smoked turkey AND baby back ribs? The answer was sous vide. I didn't have enough room on my smoker to cook both at the same time so my solution was to sous vide the ribs for 8 hours at 165 degrees and then sear it on the barbecue right after the turkey was done smoking.
In this video, you see how I prepared the sous vide baby back ribs. Was it absolutely as good as smoking the ribs for 5 or 6 hours? Not quite but it was definitely good enough. I also recommend sous vide when you don't have time or conditions available for complete smoking of ribs. You can sous vide your ribs ahead of time and keep it refrigerated in the vacuum sealed bags until a day or two later when you can finish them off by searing them on a grill. Tail gate parties come to mind for this situation.
BTW, my sous vide only cost me about $50 since I purchased one without all the bells and whistles which mainly means I can't pair it to my cell phone. Why I would want to pair it to my cell phone I have no idea but by not being able to do that which I wouldn't do in the first place I saved a lot of money on the purchase price.
aka Brining.
‘(ie, IF you wanted, you could cook chicken to say 130 as long as you cooked it long enough- safety is a result of temperature PLUS time. “
These data indicate that heating perishable foods of the type studied to 150 F and holding every particle of food at this temperature for at least 12 min reduces 10 million or less salmonellae or staphylococci per gram to nondetectable levels.
The same degree of destruction is achieved in similarly contaminated foods when held at 140 F for 78 to 83 min.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057731/
All my comments are personal preferences. I recognize that everyone has different tastes and it is wonderful that they can achieve enjoyment from the things they like.
For some types of meat, sous vide with a touch vino is the way to go.
-PJ
Yeah, I had a chart for poultry and other meat that showed proper time and Temps. Is till don’t trust pork and chicken thougn at lower temps- too ingrained in me to cook,to 15 I guess. (They claim now,that pork can be safely eaten at 145 because domestic raised pork does not have the threat of trichinosis that it once had due to feeding changes made in the industry. But I still coo, to 165 and its still as dry as a popcorn farm when i do lol
For what you want, might I suggest using an eye round roast instead? It tenderizes nicely when salted, slow-cooked, and thinly sliced. Serve with mushroom gravy.
-PJ
No, barbeque sauce is VILE. That you like it is good for you, but many folks loathe the stuff.
Enjoy your BBQ, but keep that liquid well away from my plate please
Ill Have to see if I can find that. We don’t have much choice where I live. Our stores generally only have chuck, t bone, ny strip, cube steak, top sirloin and London broils. Sometimes if we are lucky they will have skirt steaks or porter houses. Would .love to be in an area that had greater variety.
Walmart sometimes has filet minons, but they must get really cheap stuff because even some of those have been kinda tough. We don’t get things like tri tip, cowboy cuts, (tomahawk steaks I think they call em) piccania (sp?) Etc
i have to travel just to get some flat iron steaks which we like. Roasts, all we have are chuck top and bottom roasts.
Strap the ribs down to the turkey with strips of bacon?
Hi PJ.
Interesting story on your experience. I have done the water cooker stuff at a buddies house and browned it on a grill or serrated hot pan when done for appearance and to get a sweet taste with honey and anchovy rubbed in at the end.
But what I really want to share is my take on the sauce issue. In Kansas City we believed in imparting the Pit Barbecue smoke flavor to the meat and then adding as little sauce of any variety as a appearance garnish with sauce on the side for those who want more heat or sweet. I now live in North Carolina and pork is cooked in vinegar sauce most often down here then pulled and hit with sauce of a variety of types.
The KC method is what I grew up with and find most satisfying now that I have to watch spices.
Why in the hell would someone shop Target even for free bacon?!
Inflation?
My grandmother used to cook it in a covered roaster on a bed of onions and water, and then used the liquid as a gravy. Childhood memories... I prefer the conventional gravy now.
That said, I've moved onto slow cooking all my meats now. I'll cook a filet mignon in my Traeger at 250 degrees for about 45 minutes and then pan sear it to finish it off.
I'll cut up 2 or 3 slices of bacon into half-inch pieces and then cook it in a a large cast iron skillet until the bacon fat renders out and the crumbles turn brown, then use the bacon crumbles in a baked potato and the bacon fat to sear the steak.
-PJ
We use bacon fat to fry in, but will Try your method if we can find the eye round. The bits of bacon might give more flavor too.
#s 24 & 25 together with comments like rub, bath and vino is just a smile of propinquity here.
Congrats to you both!
thanks- i will check that technique/temp combo out
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