Spare Ribs Method Test

[HighOnSmoke]

Awesome looking ribs Art! Thanks for doing this test. I believe I will stick to my "normal" way of doing ribs.

[Savannahsmoker]

Yep Tee and Mike, the traditional seems to me more like ribs. 
The Sous Vide Ribs were to tender for me but with a great taste.

Next, I am going to Vac Pac and freeze finished ribs other than sauce.
Sous Vide for a couple about an hour at 160 and back in the pit to finish and set the sauce.
 

[Ka Honu]

... But - I do prefer ribs that have not been Sous Vide cooked. They tend to become so tender that it is easy to make "mush ribs"....

The Sous Vide Ribs were to tender for me but with a great taste.

I agree - sous vide almost anything too long and you lose the texture. (That's why I don't make things like 72-hour short ribs). I've had good luck, however, doing St. Louis ribs, first in the sous vide (10-12 hrs @ 165^o for), chilling when done and either finishing on the grill (dry or wet, with some pellets or chunks for smoke flavor) or into the fridge or freezer for later finishing. Always tender but still got great taste and some "tooth."

If you're interested, check out seriouseats for general concept and adjust times/temps as you see fit (I use 138^o/20-24 hours for baby backs).

[Hub]

Really enjoyed reading and watching your experiment.  Thanks for posting!

Hub

[Big Dawg]

I love conducting test like this.  It was great to see your results.

I have not been bitten by the Sous Vide bug, yet, so it was to see how your family voted.





BD

[Savannahsmoker]

... But - I do prefer ribs that have not been Sous Vide cooked. They tend to become so tender that it is easy to make "mush ribs"....

The Sous Vide Ribs were to tender for me but with a great taste.

I agree - sous vide almost anything too long and you lose the texture. (That's why I don't make things like 72-hour short ribs). I've had good luck, however, doing St. Louis ribs, first in the sous vide (10-12 hrs @ 165^o for), chilling when done and either finishing on the grill (dry or wet, with some pellets or chunks for smoke flavor) or into the fridge or freezer for later finishing. Always tender but still got great taste and some "tooth."

If you're interested, check out seriouseats for general concept and adjust times/temps as you see fit (I use 138^o/20-24 hours for baby backs).

Thanks for he info about seiouseats and I did research that web site.  Problem is the recipe does not smoke the ribs for BBQ Ribs but is for Bake Ribs.

[Ka Honu]

... Problem is the recipe does not smoke the ribs for BBQ Ribs but is for Bake Ribs.

Yeah, they don't mention that. I add pellets or chunks during the finish to get smoke flavor. I think my other choice would be doing a cold smoke before the sous vide but I haven't really thought that part out yet. In any event, it's just another option/technique to consider but like you (and most of the rest of us), if I have time I prefer the "traditional" method.

[Savannahsmoker]

What I am trying to do is eliminate what the family calls my 6 AM ribs.  IE getting up at 6 AM to have ribs ready for Family Sunday Dinner at  1330 hrs.
The 3 hour smoke at 170 temp in the pellet gill worked out great and put a nice smoke flavor like traditional ribs but Sous Vide just made the texture IE chew to tender.  Not bad but no as as good.  I am not one to give up and I do have the time so I will work on Sous Vide time and temps after pulling from the pellet grill.

[Big Dawg]

What I am trying to do is eliminate what the family calls my 6 AM ribs.  IE getting up at 6 AM to have ribs ready for Family Sunday Dinner at  1330 hrs.

D@mn ! ! !  I'm still drinking my "morning" coffee ! ! !





BD