Sous Vide Country Style Ribs (Grill to Finish)

[hillbillyrkstr]

I'd turn down the temp bear.

 

[Bearcarver]

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,

I would say best was to Cold Smoke before SV.

However if you want to Smoke after SV, I would probably use a Smoker Temp of no more than the SV temp you used, and not actually a Cold Smoke.  But that might be just me.

Here's the one I followed (Below):

As you can see They recommended 160° to 176°, and I chose 160°.

Then they recommended 18 to 24 (Preferring 21), and I kept it in 27 hours.

This is why I believe my 27 hours was the problem, not the Temp used.

http://blog.sousvidesupreme.com/2015/07/bbq-country-ribs/#sthash.0lcMh9I1.dpbs

Bear

 

[dirtsailor2003]

Tasty looking to bs Bear! Nice soak!

 

[remsr]

I know your right about smoking befor SV cooking but I just hate to waste those vacuum bags. I also think I can pull off smoking after SV cooking if I do as you say.

Randy,

 

[ironhorse07]

 
I would say best was to Cold Smoke before SV.

However if you want to Smoke after SV, I would probably use a Smoker Temp of no more than the SV temp you used, and not actually a Cold Smoke.  But that might be just me.

Here's the one I followed (Below):

As you can see They recommended 160° to 176°, and I chose 160°.

Then they recommended 18 to 24 (Preferring 21), and I kept it in 27 hours.

This is why I believe my 27 hours was the problem, not the Temp used.

http://blog.sousvidesupreme.com/2015/07/bbq-country-ribs/#sthash.0lcMh9I1.dpbs

Bear

​Their ribs appear to the bone in, like we get around here, basically sliced pork but.

 

[Bearcarver]

I know your right about smoking befor SV cooking but I just hate to waste those vacuum bags. I also think I can pull off smoking after SV cooking if I do as you say.

Randy,

Like I said, I believe this would work good:

If you want to Smoke after SV, I would probably use a Smoker Temp of no more than the SV temp you used, and not  a Cold Smoke.  But that might be just me.

Sounds good to me---Keeping the Smoker heat below the SV temp you used will keep it from cooking any further.

Bear

 

[chilerelleno]

Those look great to me Bear.
Pics are great, enjoy the new camera, I know we will.
No comment on the SV besides... I want one... Toys!

Point for the great pics.

 

[chilerelleno]

How can you tell the difference between the different cuts of country stile ribs? And which one benefits from a higher inturnal temp and which one don't?

Randy,

I usually have to look at labeling to tell the difference if boneless, down here it seems that all the bone-in are loin cuts.

In regards to regular smoking/grilling, not to SV cooking, I find the following to work for me.
The boneless Butt cuts IMO benefit from a slower/longer cook with a higher IT due to fats an connective tissues.
Its cut pork butt, treat it like a Butt.
Sometimes the Loin cuts do too if really fatty, like my last batch were.
I took them to 160' and just over, the fat was rendering nicely and melted in my mouth.
But usually they're leaner and benefit from a quicker/ faster cook,great for direct heat on the grill.

Just my uneducated $0.02.

 

[dls1]

I'd turn down the temp bear.

I agree. CSRs at 160°F for that period of time, or even a little less, will have expelled most of there juices and are always going to be dry. I get the best results at 137°F to 140°F 24+ hours. Always juicy.

 

[hillbillyrkstr]

160 is to high even if you cut your time. The Pork is still going to be dry.

 

[Bearcarver]

 
I agree. CSRs at 160°F for that period of time, or even a little less, will have expelled most of there juices and are always going to be dry. I get the best results at 137°F to 140°F 24+ hours. Always juicy.

160 is to high even if you cut your time. The Pork is still going to be dry.

Now we know why I do easy to follow Step by Steps:

I'm brand new to this SV, so the only way I have to get starting information is to find info from those who have done what I'm thinking of trying.

I searched the Internet for hours, and found very little info on CSRs. The one I settled on was the one I posted on Post #22 above.

I took their lowest temp recommended, which was 160°. I gave it about 6 hours longer than they recommended, so that is what makes me think I mainly did it too long.

Maybe those who have done a lot of SV cooking should do some Step by Steps so we less informed Rookies can get some Benefit from it.

That's what I plan on doing with my successful SV Episodes.

I've read some comments here & there from "dis1", but after 5 years I have never seen ONE Step by Step from him, or even one Smoke, so since you don't want to help anyone before they try things, it really isn't helpful after. Maybe you can direct me to just one thing that you have Cooked or Smoked. Maybe I could gain some info from that.

As for My Friend "hillbillyrkstr", I've seen a lot of helpful posts from you---Just none of them happened to be of SV CSRs. I Thank You very much for your comments.

Bear

 

[Bearcarver]

 
Everything looks great Bear!

How do you like the SV so far?

  Al

Thank You Al !!

So far I Like it quite a bit, and I hope to Love it.

It's hard to get started, because there is a lot of info on the Web for many items, but they are all over the place for time & temp.

CSRs were nearly impossible to find.

I plan on doing Step by Steps for as many successful SV cooks as I have.

And Thanks for the Points, Al.

Bear

These look like they are from the loin side. Maybe try temp of 135 to 145 for better texture. Looks great though, going to have to do these.

Thank You!

I'll get there---Just need more experimenting.

Bear

Those CSR's look tasty! I'll have to try them.

Thank You Xray!!

I wouldn't follow this one---It was Tender & Tasty, but not really ready for a Step by Step yet.

Thanks for the Points.

Bear

 

[hillbillyrkstr]

Hey bear,

Sorry for not adding enough info to my post. Sous vide is a lot different especially with the minimum temps. I over cooked salmon, and chicken breasts when I first started.

For your pork I'd go 140-145 for 24 hours or so. I think you'll be happy with the results.

Scott

 

[Bearcarver]

Hey bear,

Sorry for not adding enough info to my post. Sous vide is a lot different especially with the minimum temps. I over cooked salmon, and chicken breasts when I first started.

For your pork I'd go 140-145 for 24 hours or so. I think you'll be happy with the results.

Scott

Thank You!!

That will be one of my first attempts when I get around to CSRs again.

I'm trying a lot of different things first.

Once I get some Great successes, I'll write up some nice Step by Steps for my Index.

And the ones that weren't the Greatest, I'll go back to them until I get it just right.

That's what I did with everything else in my Step by Step Index.

Thanks Again Scott,

Bear

 

[gary s]

Dang, You got me in the mood for CSR's, in fact our local store has the Buy on get one free  Hmmm

Gary

 

[xray]

Thank You!!

That will be one of my first attempts when I get around to CSRs again.
I'm trying a lot of different things first.
Once I get some Great successes, I'll write up some nice Step by Steps for my Index.
And the ones that weren't the Greatest, I'll go back to them until I get it just right.
That's what I did with everything else in my Step by Step Index.

Thanks Again Scott,

Bear

One of the reasons I like to post my SV cooks, no matter how mundane or unaspiring they are, is to record the temp and time along with a picture. That way, when I see the picture I go "Oh yeah, that was tasty I'll just do the same thing." Because SV is repeatable results once you have a time and temp you're happy with.

I find it easier that way instead of hand scribbling notes in a notebook. I hardly ever check them and as time goes on I have no idea what they are. I have measurements that I have no clue what I was measuring...probably to estimate a price on materials...but if you guys opened that notebook, you'd think it was a diary of a madman! Lol

Anyway, Sous Vide is still very new to me. I'm very critical of what I make while cooking and I'll be the first to say I didn't like something the way I did....but I still like to post the results whether it was good or bad because I can only improve on those results.

 

[johnmeyer]

If you want something closer to a step-by-step, I did provide a link to that very detailed sous vide chicken breast recipe, which is full of information and techniques. Unfortunately, the thread it was in has disappeared. So, here it is again:

The Food Lab's Complete Guide to Sous Vide Chicken Breast

You should click around that site because I think you'll find some other nuggets of wisdom.

 

[Bearcarver]

 
If you want something closer to a step-by-step, I did provide a link to that very detailed sous vide chicken breast recipe, which is full of information and techniques. Unfortunately, the thread it was in has disappeared. So, here it is again:

The Food Lab's Complete Guide to Sous Vide Chicken Breast

You should click around that site because I think you'll find some other nuggets of wisdom.

Thanks John,

I had that one, as it was one of the first I saved.

Actually there's videos all over the Web of SV Steaks & SV Chicken Breasts, but if you try to find SV CSRs it's not so easy, and I came up with the one I used---Obvious I went too long, and maybe too high temp. I'll find out next time. I'll be trying Temps around what Scott said, if I ever get back to CSRs.

Thanks again Scott,

Bear

 

[Bearcarver]

Tasty looking to bs Bear! Nice soak!

Thank You Case!!

Bear

I usually have to look at labeling to tell the difference if boneless, down here it seems that all the bone-in are loin cuts.

The boneless Butt cuts IMO benefit from a slower/longer cook with a higher IT due to fats an connective tissues.
Its cut pork butt, treat it like a Butt.
Sometimes the Loin cuts do too if really fatty, like my last batch were.
I took them to 160' and just over, the fat was rendering nicely and melted in my mouth.
But usually they're leaner and benefit from a quicker/ faster cook,great for direct heat on the grill.

Just my uneducated $0.02.

Yeah, we don't see the Fatty Bone-In ones around here often.

I used to love them even before I had a smoker. I used to put them on the Skewers in my Showtime Rotisserie, and baste them with BBQ sauce during the last half hour.

They were Awesome!!

And Thanks for the 

 

[mr t 59874]

Now you're just trolling.

One shouldn't poke at Bears

Chile, I have only been SVing for a few month's and am trying to learn what I can from where I can, much by trial and error. At what temperature would you recommend SVing CSR's like you describe at? They definitely take a much lower temp than elk ribs which were very good at a much higher temp..

Thanks,

T