PING!
Who’s the guy in the photo? Is that you PJ?
Drape the ribs over top of the turkey.
Sous vide is great, but I have never been able to get it to tenderize tougher cuts no matter how long I cooked it. I made a huge mistake and bought a self contained sous video for WAY too much money back I mthe day ($450), when I should have bought the wand unit (around $40,or so for some models) and a cheap plastic tub instead.
The great thing about sous vide is that you can cook meat to lower Temps safely (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. The 165 recommendation is for 1 second at that temp (as soon as it reaches that temp, it’s safe) whereas chicken held at 145 for say 20 minutes (cant remember the time now) is just as safe. There is a chart for time plus temp for different cuts of meat.
The other good thing is you can use it as a food warmer for hours on end and it Wil. Be safe as long as it’s at a certain temp, so,you can keep,cooking cuts for like a family reunion, and putting it I the sous vide cooker at temp, and it will keep,for,hours, a d not dry out or go,over the temp,you choose.
Another great thing is it is “set and forget”- you can put a roast in it in morning, set your temp, go to work, and come home and it’s done and waiting for,finishing (ie broil it till it gets a good crust- just be sure to set sous vid temp lower knowing that you will increase temp with broiler to,finish.)
You’re so right about the sauce!
Sous Vide almost anything is so friction easy and relaxing. I had the lan over for Independence day and did chicken and Costco choice ribeyes. When they were done everything looked like a display of morgue inhabitants. Then I just layered everything in butter and took the blowtorch UT and turned the unsightly results into a total masterpiece of gourmet proportions. Viva la Vide!
Mistake #1 - Turkey for Independence Day
Mistake #2 - Buying anything from Target
Mistake #3 - Not making your own rub
Mistake #4 - Not allowing the ribs to marinade with the rub for at least over night
Mistake #5 - Buying BBQ sauce
Mistake #6 - Putting BBQ sauce on ribs, particularly before smoking
Mistake #7 - Searing over charcoal
Mistake #8 - Thinking you can smoke without wood.
This guy is a klutz and pretty clueless. But with that said, if he enjoyed his ribs, that’s all that matters.
-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
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.
I Sous vid my seasoned tender loins, then smoke at low temp for a half hour before searing in seasoned butter.
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 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.