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.
I Sous vid my seasoned tender loins, then smoke at low temp for a half hour before searing in seasoned butter.
Remove, wrap in butcher paper and rest in an oven at 180 degrees for an hour or so.
I started using chuck roast as a brisket substitute because brisket prices have shot up so much, and are usually much larger than I need. Very tender and a bit less stringy than brisket.
Working at woodmont hospital. 7225 N. University drive tamarac
McNab and 80th ave.
There are a number of electronic devices you can save money on by forgoing the wi-fi option.
The best one was the cat box where it would not only self clean but would tell you which of your cats used it, when and if they did number one or number two, all for the low price of another 200 bucks.
I just shook my head when they showed it to me.
Love my kittahs but that was a bridge to far.
I’ve cooked ribs in my Instant Pot pressure cooker, with final searing on the grill.
35 minutes in the pressure cooker, a few minutes on the bbq on high, and the meat falls off the bone.
Same principle as what you did.
I've been doing a lot of sous vide pork tender loins recently. No smoking and I sear it in butter and crushed garlic while basting constantly.
I go to the Aldis near there a lot.
Did you make chicharrones from the skin?
Time is for coldest part.
I’ve had a sous vide stick for 5-6 years now, I am a fan. Your approach looks solid to me, I’d be glad to eat those ribs. And I’ve got a large BGE I do ribs on, too. It works great, but it’s hard to beat the ease of sous vide, and the hold time possibilities.
FWIW I’ve had good luck with using old Igloo coolers for sous vide vessels. For a couple steaks or chops, lamb t-bones for two, that sort of thing, I use a 6-pack cooler. But I’ve done three-four rib racks at a time using a 30 or 40 quart cooler that I fill with hot water to start (sous vide stick does less work getting the bath to the proper temp), and then I cover the top of the water with some bubble wrap, which of course floats nicely. I cut it to the size of the cooler top, with a cutout for the sour vide stick. This insulates the bath (less energy use), and it cuts down on water evaporation, which can be an issue for a long cook (much greater likelihood of needing to add water with no bubble wrap).
My $0.02 contribution.
Yeah, when I was researching this stuff, I found some neat time-temperature curves for that. I wish I had the link, and I may somewhere.
the chicken chart was on the site where the ‘Good Eats’ chef writes- can’t remember name ow- ill have to see if i can find it again
this one wasn’t the one, but does give time and temp for differentp arts of the chicken, (which the other site i spoke of didn’t- they just gave overall temp for breast oif chicken)
https://sipbitego.com/chicken-sous-vide-temp-time/
“Sous vide chicken breast (light meat) for at least 1 hour (up to 3 or 4 hours) between 140-167°F.
Sous vide dark chicken meat (legs, drumsticks, thighs, wings) for 1-5 or 6 hours at around 148-150°F.”
forgot to ping yo to my last post- it’s a general guideline for chicken time and temp per white and dark meat
Try soaking in pineapple juice for 10-15 min.
Yes I’ve tried that- it helped a bit-
The only thing was it changed the texture of the meat some, made it a little I dunno, mealy, or mushy or something.
I’m gonna a try the sous vide for longer time, see if that doesn’t help. I will probsbly try 30 hours one time, see what that does. But I know that shorter times don’t really do much for tenderizing tougher cuts much. Maybe I Wil. Try a shorter pineapple bath before using sous vide too, that might help.
I've used 130-135 and 2 hrs..for steaks along time now.
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