Sous Vide Country Style Ribs (Grill to Finish)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
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Macungie, PA
Sous Vide Country Style Ribs (Grill to Finish)

This is my first long time SV Job, so bear with me.

Mrs Bear picked up 3.77 lbs of CSRs @ $2.49 per pound, so I decided to give this a go.

So I found a recipe on the “Sous Vide Supreme” Web Site, which is the SV that I had purchased. I adjusted the length of time @ 160° to 27 hours, which was a little too long. They were very tasty & cut easily with a fork, but were a bit dry. Next time I’ll stick to the script, which was 18 to 24 hours (I’ll try 21 hours next time). Wasn’t a big deal—The first plate was Great, and I chopped up the leftovers for Sammies and added some BBQ sauce. Made Great Sammies!!

This was my first All-Nighter ever, so I was a little nervous, and checked the temp about 3 times during the night (I was up anyway-LOL).

The rest is covered in the captions above the Pics below, along with a few Easter Pics.


Thanks for dropping in,

Bear




Here’s the pack of CSRs. They were only sliced part way through, so I finished the cuts to make them 12 individual sections:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1063.jpg.html




After coating both sides with Rub, I put them in sealing bags in one layer, 3 pieces to each bag:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1065.jpg.html





Then I vacuum packed & double sealed each bag:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1066.jpg.html




Then I put the packs into the bath @ 160°, keeping them below the surface & apart from each other as much as I could:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1067.jpg.html




Temp held between 159.4° and 159.8° every time I checked it:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1072.jpg.html




Removed from bags after 27 hours. Next time I’ll try 21 hours:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1074.jpg.html




Then onto the Grill, with some BBQ sauce to make some grill marks (Note how some fell apart):
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1075.jpg.html




All done & ready to eat:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1076.jpg.html




Closer Look (Formerly AKA "BearView"):
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1077.jpg.html





Bear’s Supper:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1078.jpg.html




A Couple Pics I took on Easter Day:



Food starting to hit the table at Bear Jr’s House. Only 6 of us this year.
Ham, Mashed & Sweet Taters, and Green Bean Casserole:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1058.jpg.html




Bear Jr coming back from throwing a cup of Fish Food in the Pond. Diesel on his trail:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1059.jpg.html




Diesel says Hey (Woof):
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1060.jpg.html




Can’t forget my Little Smokey got new toys in his Easter Basket:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1055.jpg.html
 
CSR's look good and your son's property is beautiful...JJ
 
Last edited:
They look great. 

Your getting all the new toys.
 
A double thumbs up  
icon14.gif
 
icon14.gif
  Looks great  May be the new upcoming SV King ??    Prime Rib Next ??

points1.png


Gary
 
Your ribs look good Bear, Like you I will be adjusting my next CSR's. The last ones I did were cooked at 150° for 24 hours. The next will be at 145° as I felt the first were a little overcooked.

Have fun,

T
 
Wow, they look great. I'm glad we finally got to see the mystery cook. The suspense was killing me.

How would you say these compare with country ribs that you've done in the past, using more conventional cooking techniques? More tender? More fatty or less fatty (i.e., does more fat render out)? More appealing texture?

Or were they about the same as just doing them in the oven?
 
Ribs look great Bear, don't know if less time will matter as much as lower temp. And wow! Young Besrs yard really came out nice.

Randy,
Thank You Randy!!
Being brand new at this, I'm going by recipes from places like the Sous Vide Supreme site, and other Sous Vide Sites.

This one said 160° to 176° for 18 to 24 hours, so I chose the lowest of their temps (160°), and I was going to be busy at the starting time, so I started it early which brought the time to 27 hours.

I figured since Mrs Bear wanted it falling apart it wouldn't hurt, but it ended up a bit dry. Not Bad, but a little dry. Next time I'll try 21 hours, or maybe even 18. We'll see.

Bear
 
 
Wow, they look great. I'm glad we finally got to see the mystery cook. The suspense was killing me.

How would you say these compare with country ribs that you've done in the past, using more conventional cooking techniques? More tender? More fatty or less fatty (i.e., does more fat render out)? More appealing texture?

Or were they about the same as just doing them in the oven?
Thank You John!

These were way more Tender than smoking or grilling CSRs.

They were falling apart due to a lack of connective tissue.

Very little fat left.

Texture was OK, but a little Dry.

When I get the time right, these should be Perfect.

Bear
 
Another question or two: I brined and rubed some bone in CSR's vacuum packed them and put them in the freezer. I don't know what cut they are so I don't know at what inturnal temp I should take them to and I am going to Sous Vide cook them but want to get some smoke on them can I cold smoke them after I Sous Vide them and grill them, or should I take them out of the vacuum pack and cold smoke them first? Just trying to avoid wasting vacuum bags as they are expensive.

Randy,
 
 
A double thumbs up  
icon14.gif
 
icon14.gif
  Looks great  May be the new upcoming SV King ??    Prime Rib Next ??

points1.png


Gary
Thank You Gary!!

But No SV King here.

An Awful lot to learn on this "New to Me" stuff !!

Thanks for the Points.

Bear
 
Oh Yeah, Great pics Too !!

Gary
Thank You!

Finally got a Camera I like!

Bear
 
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