Sous Vide Babyback Ribs?

[bill ace 350]

Want to experiment with Sous Vide prior to getting them up to temp on a grill with some smoke.

Anyone tried this?

I saw some online that called for 30plus hours.

I'm looking for a much shorter sous vide time at a higher temp.

Thanks.

 

[chopsaw]

I remembered Bear did it once . Might have some take away from his time and temps .

Pork Spares (St Louis SV & Weber)

Pork Spares (St Louis * SV & Weber) I couldn’t believe it, we finally had these for under $3, at $1.99 per pound. I was shocked! Mrs Bear wanted them FOTB, and No Smoke, so that’s easy enough, I pulled off the membrane, cut them in half, put a Rub on them, Vacuum packed them & put them in the...

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[Aekif]

Before I had my smoker I would do baby backs sous vide.

I would cut the rack in half to fit my container, vac seal each half and do 12 hours at 165. Then I would pull em out, dry em off, and put on some sauce and throw em in the oven for a bit to set the sauce and get rid of the wetness.

Could prob replace the oven with the smoker or grill or whatever.

 

[bill ace 350]

Here goes nothing!
Left them in the cryovac.

Temp is 165.

When I pull them(I will play it by ear for time), I will season/rub and put on Weber set up for indirect, on the cooler side, with a couple chunks of hickory on the coals.

Will sauce and finish on hot side.

That is my plan anyway...

 

[Inscrutable]

Following … I love my “hot tub” but have never tried ribs. Love to hear how they turn out

 

[dr k]

Here goes nothing!
Left them in the cryovac.

Temp is 165.

When I pull them(I will play it by ear for time), I will season/rub and put on Weber set up for indirect, on the cooler side, with a couple chunks of hickory on the coals.

Will sauce and finish on hot side.

That is my plan anyway...View attachment 719590

Interesting to see if the membrane peels right off and how seasoning after cooking turns out. Saucing would be the same, being at the end over heat. I just hope it is much better in it's original cryovac bag than like my ex FIL that boiled slabs in 1/3rds and finishing on the grill with seasoning and sauce. He could have had a better pork soup with that broth after boiling than the flavorless rib result. I need the bark on butts, briskets and ribs tough cuts.

 

[voyager 663rd]

I don't sous vide ribs (will Instant Pot them though) BUT: if you're putting them in a vac sealed bag (which should be done), season them FIRST then bag 'em.

Then crisp them up on the grill or even under the broiler. Season before cooking though.

 

[bill ace 350]

Well, it was a failure. After 7 hours at 165, the meat was already falling of the bone.

Didn't sauce, just the spices sprinkled on when they hit the grill.

Flavor was bland, meat too soft.

Not a trace of membrane.

Thankfully I had some Conecuh I threw over the coals.

Will definitely experiment again. Next time will season and vac seal, and Sous Vide at lower temps, maybe 140 - 145.

Definitely a surprise that 165 affected the meat so quickly.

 

[dr k]

Well, it was a failure. After 7 hours at 165, the meat was already falling of the bone.

Didn't sauce, just the spices sprinkled on when they hit the grill.

Flavor was bland, meat too soft.

Not a trace of membrane.

Thankfully I had some Conecuh I threw over the coals.

Will definitely experiment again. Next time will season and vac seal, and Sous Vide at lower temps, maybe 140 - 145.

Definitely a surprise that 165 affected the meat so quickly.View attachment 719619View attachment 719620

Too bad the ribs weren't what you expected this round. Hopefully the seasoned vac seal with different temp/duration works better next time. At 265-275 backs smokered naked the whole time are done in 4 hours and spares in 5 hours with rib tips attached and longer with lower temps I'm sure you know with your regular smokes. I went with the Team 275 Briskets, Ribs and Butts several years ago they called it on FB (No water in drip pan, naked no wrap entire smoke.) I never use a mandatory cooler rest with towels (crumpled newspaper is best if hauling somewhere) when it's tender and you're ready to eat it. Doing less or nothing to me is best. I did the hokie smokie many years. Put one foot in and shake it all about so to speak with 321, 221, wrapping with foil or peach paper, unwrapping to sauce at the end. With sous vide while at work and finishing for service when you get home etc. but I guess every method has it's opportunity cost. I do have a chuck roast with Lipton beefy onion soup packet and Shitake mushroom powder vac sealed in the freezer to drop in the SV at 131/48hr for poor man's prime rib (my fav SV Meat) when I know I can get to it like on a Sunday for dinner without baby sitting it. The ring sausage looks great.