Author Topic: Spare Ribs Method Test  (Read 2713 times)

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Offline Savannahsmoker

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Spare Ribs Method Test
« Reply #-1 on: June 16, 2017, 04:58:08 PM »
Conducting a Rib Method test with three racks of St. Louis Cut Ribs.

The first rack will be smoked for 3 hours, then Sous Vide at 150 for 20 hours, back in the Smoker Pit for about 1 hour to set sauce and finish.

The other two racks will be our traditional smoke at 160 for 3 hours, foil wrap at 250 for 2 hours and about 1 to set the sauce and finish.

First Rack, trimmed with rub applied to rest overnight in the fridge.
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Offline RAD

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Re: Spare Ribs Method Test
« on: June 16, 2017, 05:41:30 PM »
watching and waiting.
Love to cook and eat

Offline FrugalQ

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Re: Spare Ribs Method Test
« Reply #1 on: June 16, 2017, 10:40:52 PM »
Super interested
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Offline Hub

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Re: Spare Ribs Method Test
« Reply #2 on: June 17, 2017, 06:55:21 AM »
I'm wondering if the sous vide rack will fall apart  ???

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Offline HighOnSmoke

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Re: Spare Ribs Method Test
« Reply #3 on: June 17, 2017, 10:36:25 AM »
Following!
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Offline TentHunteR

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Re: Spare Ribs Method Test
« Reply #4 on: June 17, 2017, 11:00:37 AM »
I'll be watching for the results too.
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Offline tomcrete1

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Re: Spare Ribs Method Test
« Reply #5 on: June 17, 2017, 01:34:46 PM »
I'll be watching for the results too.

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Offline Pappymn

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Spare Ribs Method Test
« Reply #6 on: June 17, 2017, 03:08:15 PM »



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Offline Ka Honu

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Re: Spare Ribs Method Test
« Reply #7 on: June 17, 2017, 11:10:51 PM »
I'm wondering if the sous vide rack will fall apart  ???

Should be okay although my experience is in doing the sous vide first (138o/24 hrs for baby backs, 165o/12 hrs for St. Louis) and then finishing with smoke on the Weber.
Everyone is entitled to my opinion

Offline Savannahsmoker

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Re: Spare Ribs Method Test
« Reply #8 on: June 18, 2017, 11:33:07 AM »
At the Final:

One rack rubbed and in the smoker.
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Gonna to smoke at 170 for 3 hours:
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Ribs finished smoke and now prep for Sous Vide:
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In the bath for 20 hours at 150 degrees:
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Completed 3 hours of smoke on the other two racks so prep and warp to braze at 250 degrees for 1 hour or so.
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First rack still bathing and the sauce is simmering:
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Art

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Offline Savannahsmoker

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Re: Spare Ribs Method Test
« Reply #9 on: June 18, 2017, 12:27:31 PM »
Ribs in the smoker at 250 to dry before saucing.  Will sauce smoke at 250 for a total of 1 hour.
The Sous Vide rib is on the left with the toothpick, the two to the right were my normal smoke and wrap.

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So far texture is about the same so I guess taste test will be the final determination.
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Offline Smokin3d

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Re: Spare Ribs Method Test
« Reply #10 on: June 18, 2017, 02:41:01 PM »
Looking great!
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Offline Savannahsmoker

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Re: Spare Ribs Method Test
« Reply #11 on: June 18, 2017, 05:45:27 PM »
Ribs are done.

Setting the sauce at 250 Pit temp:


Sorry for the poor quality picture.  Sous Vide Ribs on the left and Traditional on the two right:



The final.  Top with perfect bite traditional rib, left is Sous Vide and right is a traditional rib.


The impartial and toughest judges one can have, family:


Judges Results.
All excellent and better than any in a restaurant.
7 out 8 like the 6 AM Traditional Ribs better because of bolder taste and better texture.
1 out 8 like the Sous Vide method better because of flavor and softer texture.

Bottom line all said if served on their own all are good.
Sweetie's bottom line and the one that really counts is, only make my 6 AM ribs which are the traditional ribs.
« Last Edit: June 18, 2017, 06:02:35 PM by Savannahsmoker »
Art

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Offline teesquare

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Re: Spare Ribs Method Test
« Reply #12 on: June 18, 2017, 06:06:28 PM »
I love steaks, and several other large, which whole muscle cuts that I have cold smoked - then cooked Sous Vide - then finished on a screaming hot grill....
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"....

Really appreciate you doing this test Art!
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Offline Tailgating is my game

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Re: Spare Ribs Method Test
« Reply #13 on: June 18, 2017, 06:41:44 PM »
Ok the winner is   
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