- Jun 11, 2013
- 2,638
- 822
Had a few slabs of spare ribs that I St. Louis'd, and seasoned early Saturday. Was gonna let them sit in the fridge until early Sunday coated in rub then at the last minute I decided to sous vide one slab of them. I haven't seen this done by anyone I know so it was off to the internet for info.
The info I found online had a few times and temps. 145 for 36 hours, and 165 for 12 hours. I had 24ish hours so I chose a temp right in the middle (155). Now I had no idea if this was gonna work or not. Could be good, could be bad. But 24 @ 155 was the best educated guess I had.
Slab of St. Louis sealed and ready for the hot tub.
I just used a commercial pork rub that I use when I'm out of my homemade rub. You can use whatever you like on your ribs.
So rubbed ribs vacusealed and into the sous vide at 155. I didn't have time to let the ribs sit in the rub in the fridge since this was a last minute idea.
Cooler bath.
I only checked the cooler once about 18 hours in. Was just curious if I needed to add more water. I didn't. The cooler keeps the water level pretty good.
I also seasoned and vacusealed the parts of the spare ribs I cut off when making them St. Louis style. Figured I'd add them to beans at a later date.
I turned the sous vide down to 130 degrees after 24 hours because my other slab of ribs was on the smoker still. They still needed about 3 hours until I unfoiled them for the last step in the 3-2-1 method.
Ribs out of the hot tube after 27 hours.
So for the last hour of the 3-2-1 method I took the sous vide ribs and added them to the smoker with the other slab.
Both slabs finished and cut up.
The sous vide, and then smoked ribs came out great! Super moist and meaty. Not as much smoke on them as the 3-2-1 ribs but that's to be expected. They still had good smoke flavor.
The texture of the sous vide ribs was great! And they cleaned off the bone nicely when eating.
Clean bones!
Here's the rest of the meat that I trimmed off one of the spares and cooked in the bath. I let the bag cool down and froze it just like that for later use.
Well it's not as good as bears step by step but hopefully it helps someone that's looking to try sous vide cooking spare ribs.
I might try adding a few hours on my next attempt just to see how it changes the texture.
Thanks for looking.
The info I found online had a few times and temps. 145 for 36 hours, and 165 for 12 hours. I had 24ish hours so I chose a temp right in the middle (155). Now I had no idea if this was gonna work or not. Could be good, could be bad. But 24 @ 155 was the best educated guess I had.
I just used a commercial pork rub that I use when I'm out of my homemade rub. You can use whatever you like on your ribs.
So rubbed ribs vacusealed and into the sous vide at 155. I didn't have time to let the ribs sit in the rub in the fridge since this was a last minute idea.
I only checked the cooler once about 18 hours in. Was just curious if I needed to add more water. I didn't. The cooler keeps the water level pretty good.
I also seasoned and vacusealed the parts of the spare ribs I cut off when making them St. Louis style. Figured I'd add them to beans at a later date.
I turned the sous vide down to 130 degrees after 24 hours because my other slab of ribs was on the smoker still. They still needed about 3 hours until I unfoiled them for the last step in the 3-2-1 method.
So for the last hour of the 3-2-1 method I took the sous vide ribs and added them to the smoker with the other slab.
The sous vide, and then smoked ribs came out great! Super moist and meaty. Not as much smoke on them as the 3-2-1 ribs but that's to be expected. They still had good smoke flavor.
The texture of the sous vide ribs was great! And they cleaned off the bone nicely when eating.
Well it's not as good as bears step by step but hopefully it helps someone that's looking to try sous vide cooking spare ribs.
I might try adding a few hours on my next attempt just to see how it changes the texture.
Thanks for looking.
