Sous Vide Country Style Ribs (Grill to Finish)

[chilerelleno]

Now you're just trolling.


One shouldn't poke at Bears :biggrin:

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

I haven't described or advised anything about SV'ing CSR's.

You should notice that yours, my and Bear's prior posts have been censored.
Maybe better if we all just take a break from this thread for a bit?

 

[crankybuzzard]

I haven't described or advised anything about SV'ing CSR's.

You should notice that yours, my and Bear's prior posts have been censored.
Maybe better if we all just take a break from this thread for a bit?

Not a bad idea. Chill out a bit guys...

 

[hillbillyrkstr]

Censored???

Somebody let Trump know what's going on here.

 

[Bearcarver]

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.

Meanwhile, Back at my Ranch:

Similar to you, I take notes of everything I Smoke, Grill, or SV, and good or Bad I make a Step by Step of the whole thing. Then if it's just So-So, I just post it. If it comes out Excellent, I make a Step by Step of it & Post it, and then put it in my Step by Step Index. There are no posts in my Step by Step Index that are lacking in ease of following, and they all came out above average when I did them. IMHO

I use my Step by Steps again & again, even if I don't stick exactly to what I did the last time.

As for my Notes, I have 5 full notebooks of notes, but once I transfer them into Step by Steps, I never look at them again, because they would be hard for me to understand after a few months had passed. I have things in there that don't make sense for long, like heat difference from left to right, Temperature Swings, and other minor happenings during the Smoke.

This SV will be easy, because once you get it in the bag & in the SV nothing happens until it's time to remove it from the Bath. All I have to do is come up with my own set of "Times & Temps", because  the suggestions on the Internet Sites are All Over The Place. I've seen the same item with temps ranging from 134° to 185°, and the Times between "6 to 8hrs" and "36 to 48hrs".

All of the guys on this forum who I think are nice & friendly guys make it hard on me, because if they make suggestions that vary, I have to decide which one I want to listen to first in my next attempt.

If the suggestions come from those who are not nice or friendly, I find that easy, because I can just ignore them without feeling bad.

Thanks,

Bear

 

[gary s]

I have been Smoking and Grilling for over 45 years, so I have my method pretty well figured out. BUT !! in saying that I am always open to new ideas and suggestions, Even though I have been smoking for a long time I just got into curing and sausage making a few years ago thanks to the great people on this forum. I have yet to jump into SV but probably will in the near future and be looking for guidance from those that are experienced. There are quite a few Step by Steps by several members I have book marked and refer to on a regular basis,. Bear included.

Like a feller told me one time "There are no dumb questions" just Dumb answers. Sometimes I forget that everyone has not been smoking as long as I have and are in fact just learning. (Like I was with sausage making and curing) What is second nature to me is totally foreign to Newbies. and I need to explain in greater detail. Thank goodness people helped me and answered all my questions as I was learning.

Probably be asking a lot of questions when I take the SV plunge.

Gary

 

[disco]

Another great Bear step by step. You are moving me to risking the wrath of She Who Must Be Obeyed and buying a SV.

Point

Disco

 

[Bearcarver]

 
Another great Bear step by step. You are moving me to risking the wrath of She Who Must Be Obeyed and buying a SV.

Point

Disco

Thank You Mr Disco!!

I'm sure if you turn on that Rocky Mountain Charm, you'll be cooking with SV in no time!!

And Thanks for the points.

Bear

 

[Rafter H BBQ]

Nice SV cook Bear, looks real tasty buddy. Those CSR's look phenomenal ! Just done my first SV CSR cook yesterday (for dinner today) for my sons birthday. I'm still very much a novice at this SV, but for what it's worth I cooked these at 140* for 23 hrs & finished in the cast iron skillet. Turned out pretty good. Don't mean to hijack your awesome thread, just thought I'd share as I'm still learning this SV stuff & hoping this might help.

 

[Bearcarver]

Nice SV cook Bear, looks real tasty buddy. Those CSR's look phenomenal ! Just done my first SV CSR cook yesterday (for dinner today) for my sons birthday. I'm still very much a novice at this SV, but for what it's worth I cooked these at 140* for 23 hrs & finished in the cast iron skillet. Turned out pretty good. Don't mean to hijack your awesome thread, just thought I'd share as I'm still learning this SV stuff & hoping this might help.

Thank You Justin!!

That sounds more like the way I'll do it next time I do CSRs.

CSRs are the hardest meat I ran into to figure out. My searches found Times & Temps varying all over the place!!

And Thanks for the Points.

Bear