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Chuck ribs and Chuck roast.

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SmokyMose

SmokyMose

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Aug 13, 2015
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Got a bit of a combo going today.
I've been wanting to try Chuck Roast in the Sous Vide and we're clearing out the freezer to defrost, so what did I find? 4 little racks of Chuck ribs I'd forgotten about!
All went in the offset at 1:00. I'm going with Mesquite today, so the pit temps are staying low, around 240 to 250.
The roast got a coating of thick Worcestershire and the ribs a dusting of SPOG.
The plan is to pull the roast at 2 or 3 hours smoke and send it to the Sous Vide cooler until tomorrow afternoon. The ribs are for dinner tonight.
It's hot, so the dining tarp came out and I'm alternating brews and Powerade..
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Ok, final update for today!
The Chuckie came off the smoker @ 4:00 at an IT of 140 and after cooling a bit got vaced with a little S & P and into a 133 degree Sous Vide. See you tomorrow, Chuck!
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Ok, I threw some Brussels Sprouts in, too. I'll take them out in a couple of hours, fridge, and use tomorrow. Lots of room in the cooler..
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I foiled the ribs with a little Carolina sauce & Worcester when I pulled the Chuckie. Done at 5:30.
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All in all, not a bad day, considering that yesterday they were calling for thunderstorms today LOL!
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Smoke on, boys and girls!
:grilling_smilie:
 
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Yummy ribs.   

Looking forward to tomorrow to see the rest.
 
Those ribs look fantastic!

Can't wait to see the chuckie!

I had to give you a point for the ribs!

Al
 
GaryHibbert said:
I've never eaten nor cooked chuck ribs, but if yours are an example of what I've been missing....I'll be looking for some next time I'm in the butcher shop!!! They look fantastic.

POINTS for adding another Must Do to the list.

Gary
Click to expand...
These would benefit from pulling the membrane off if you can, Gary. I started to but it was pulling meat with it, so I blew it off.

Thanks for the point!

Dan
 
SmokinAl said:
Those ribs look fantastic!

Can't wait to see the chuckie!

I had to give you a point for the ribs!

Al

Thanks for the point, Al!
Since I'm planning Brussels Sprouts and mushrooms Sous Vide to go with it, should I post the finish in the Sous Vide section or just leave it alone?

Dan
Click to expand...
 
Ribs Look tasty!

I've done two chicks Sous Vide now. One at lower temp and longer time and one at higher temp shorter time. I preferred the texture of the one edine at higher temp 183, shorter time, 10 hours. For me that seems to be the case with roasts.
 
dirtsailor2003 said:
Ribs Look tasty!

I've done two chicks Sous Vide now. One at lower temp and longer time and one at higher temp shorter time. I preferred the texture of the one edine at higher temp 183, shorter time, 10 hours. For me that seems to be the case with roasts.
Click to expand...
With hindsight, I realise I could have just let it sit in the fridge overnight after vacuuming and put it in the bath this morning at a higher temp. I'm going to jack it up a bit to do the shrooms, anyway.
We'll see...
 
OK, the finish!
I took the Chuckie out at 5:30 (that would be roughly 25 hours).
Bumped the temp up to finish the sprouts and cook the mushrooms.
Seared the chuck over hot charcoal and browned the sprouts in a pan. The shrooms were ready right out of the bag.
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This is the best Chuckie I've ever had! After slicing it's fork tender, and smoking before Sous Vide is the way to go.
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Dan
 
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SmokeyMose said:
 
SmokinAl said:
Those ribs look fantastic!

Can't wait to see the chuckie!

I had to give you a point for the ribs!

Al

Thanks for the point, Al!
Since I'm planning Brussels Sprouts and mushrooms Sous Vide to go with it, should I post the finish in the Sous Vide section or just leave it alone?

Dan
Click to expand...
Click to expand...
You can start a whole new thread in SV, or you can just continue on here.

It's up to you.

Al
 
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