Got around 70 pounds of beef back ribs last year and still have about 20 lbs so I decided to make some rich beef stock out of one rack. Problem is that they come two racks to a vacuum packed package.
Don't look like much in the picture but those suckers are huge each rack has 7 bones and measure 17" x 7". It's not quite hot smoking season here in MN. At least not for me, but I thought this mighty be a good time to try cooking beef back ribs Sous Vide style. I haven't been pleased with the way they have been coming out of the smokers and the corned beef came out so well that I thought this might be the ticket.
I would have preferred to put some smoke on them before cooking them but I needed to get this done so I mixed some liquid smoke with some Worcestershire and slathered both sides, then costed them with a good rub, vacuum sealed them and in the Sous Vide pot they went at 135 degrees for 48 hours. Here they are after 48 hours.
I removed them from the vacuum bags and pulled the mimbrane and fat from the bone side then reseasoned both sides and then slathered both sides with a smoky barbecue sauce and put them on a hot 600 degree grill for a couple minutes on each side.
Here they are on the grill.
Now for the test, tender, juicy and tasty like a med. rear prime rib on a stick. From now on the Sous Vide will be the way I'll do my beef back ribs, but I will pull the membrane before cooking next time and smoke them for a couple hours before I vacuum seal them. Even though they did come out fantastic.
I really didn't get a chance to put a pretty plate together but here they are plated.
Thanks for looking,
Randy,
Don't look like much in the picture but those suckers are huge each rack has 7 bones and measure 17" x 7". It's not quite hot smoking season here in MN. At least not for me, but I thought this mighty be a good time to try cooking beef back ribs Sous Vide style. I haven't been pleased with the way they have been coming out of the smokers and the corned beef came out so well that I thought this might be the ticket.
I would have preferred to put some smoke on them before cooking them but I needed to get this done so I mixed some liquid smoke with some Worcestershire and slathered both sides, then costed them with a good rub, vacuum sealed them and in the Sous Vide pot they went at 135 degrees for 48 hours. Here they are after 48 hours.
I removed them from the vacuum bags and pulled the mimbrane and fat from the bone side then reseasoned both sides and then slathered both sides with a smoky barbecue sauce and put them on a hot 600 degree grill for a couple minutes on each side.
Here they are on the grill.
Now for the test, tender, juicy and tasty like a med. rear prime rib on a stick. From now on the Sous Vide will be the way I'll do my beef back ribs, but I will pull the membrane before cooking next time and smoke them for a couple hours before I vacuum seal them. Even though they did come out fantastic.
I really didn't get a chance to put a pretty plate together but here they are plated.
Thanks for looking,
Randy,
