Sous Vide Country Style Ribs

[HighOnSmoke]

I picked up a package of very large CSR’s the other day at the commissary.  I took 3 of the larger ones and seasoned them
with Meat Church BBQ’s The Gospel. 


I put them in my Sous Vide Supreme Demi at 138 degrees.  I will be keeping them in the hot tub for the next 11 or 12 hours.


Here they are after 12 hours in the hot tub. 


My plate with some cheesy potatoes in the background.  One was plenty for me as it was huge!


This is my first time cooking CSR’s in the hot tub.  I normally will cook them on one of my grills and take them to a higher
temperature to finish.  These were fork tender, juicy and very flavorful from the rub.

[Savannahsmoker]

Now that is different. 

[HighOnSmoke]

Now that is different. 

Give it a try Art. I think you will be pleasantly surprised! 

[ACW3]

Nice job,Mike.  I'll add that to my list.

Art

[Ka Honu]

HOS -

You might want to take a look at seriouseats.com's recipe for sous vide ribs. It's the best of both worlds - sous vide first and finish wet or dry on grill or in oven.

Granted their recipe is for spares or BBRs but the concept should work with CSRs (and many other cuts) as well and gives a really nice finish to the cook. You can even play around with some smoke during the finishing process (or add some liquid smoke to the prep).

I've frozen the ribs after sous vide and had great success finishing them on the grill after thawing. The best thing about this method is that I can make SWMBO her "fall off the bone" ribs and make mine with a little more "tooth."

Check it out.

[Pam Gould]

How much flavor is in that rub?  My hubby is 81 now and doesn't do with too much spices any more..changing my whole way of cooking. He wants S&P & gahhlick like his mom used to cook. If she didn't make it, he doesn't want it any more..must be an old guy thing.  Making me crazy.   .☆´¯`•.¸¸. ི♥ྀ.

[tomcrete1]

Looks Great! Not sure I could do that without it touching a grill at some point.

[HighOnSmoke]

How much flavor is in that rub?  My hubby is 81 now and doesn't do with too much spices any more..changing my whole way of cooking. He wants S&P & gahhlick like his mom used to cook. If she didn't make it, he doesn't want it any more..must be an old guy thing.  Making me crazy.   .☆´¯`•.¸¸. ི♥ྀ.

Very flavorful Pam. It is now my go to rub for pork and veggies. Very low sugar and salt. It has garlic, paprika and a few other "unnamed" spices and no MSG. If you don't get a chance to try it I will bring some to our next get together whenever that is. 

[hikerman]

Nice looking csr's Mike.    Better living thru science!

[HighOnSmoke]

HOS -

You might want to take a look at seriouseats.com's recipe for sous vide ribs. It's the best of both worlds - sous vide first and finish wet or dry on grill or in oven.

Granted their recipe is for spares or BBRs but the concept should work with CSRs (and many other cuts) as well and gives a really nice finish to the cook. You can even play around with some smoke during the finishing process (or add some liquid smoke to the prep).

I've frozen the ribs after sous vide and had great success finishing them on the grill after thawing. The best thing about this method is that I can make SWMBO her "fall off the bone" ribs and make mine with a little more "tooth."

Check it out.

Thanks Ka Hona! I will definitely be checking it out.