24h Ribs...(SV warning)


 
Wolgast

Wolgast

TVWBB Olympian
Havent had mutch time lately to respond to all great cooking posted. But i watched all threads and its some Quality eats across the board!

This is something a bit different. Sous Vide ribs. 24h @ 61.5c. Wasent the best ribs "ever" but i have a base time/temp to work from.

Here we go:

Ribs vacced with salt/pepper/sauce.


Taking a Swim.


Out of the bag...Looks tasty right ;)


On the WSM no waterpan. Full chimney, All vents opend. Sauced once again.



Moist/tender/tasty



A bit shorter time in the bath next time.
 
And some beef tenderloin. 1hour @ 55c

Salt/pepper/thyme/garlic and butter.


Added some beans to the bath



Seared 30 sec/side


Have a bite:


Thanks for your time ppl!
 
2 awesome cooks Daniel! Did you notice a different in taste or using the SV method, texture versus just smoking or grilling?
 
The texture of these ribs was to "mushy" for my liking. But the taste is spot on.(exept smoke wise) Steak is one of the best ever. It takes some tryes to perfect the ribs. The lack of smoke is the downside. When i know how to impliment that i guess i have a winner right here. Maby presmoke em. Or find the time window to let em take on smoke after its done. More then anything its just fun to try around.

Pulled the thinner rack @ 10h.


Was a bit underdone:


So somewere inbetween :D
 
Last edited:
"Maby presmoke em."
That's what I would try. Real low for maybe 30-40 min. and into the bags. Your not going to need a lot of smoke since the flavor is going to intensify.
 
Great cooks. It seems that you've found out the same thing as me, and as I have tried to warn you about- too long in SV makes the meat too mushy. Too much is simply too much. Mae West was wrong, at least if your talking about cooking. Otherwise, well..
 
The steak looks great. If your going to presmoke the ribs why not just do them on the smoker? Liquid smoke would probably be the way to go if you really have your heart set on SV ribs or just a sauce that has smoke flavour in it already.
 
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