SV Ribs?

[Smokin Don]

I have seen all you SV owners turn out all different kinds of meat and figured it was only time until someone incorporated it to their ribs. I just watched a DDD at Roadkill BBG in Las Vegas. The guy boils his ribs for 45 min. and then throws on the grill to finish. The owner also has a butcher shop. All eating there raved about the ribs. Maybe LVC; Cajun can try it out and give us a review and someone here will want to try it SV style I am sure.
http://www.johnmullsmeats.com/
Smokin Don

[GusRobin]

I have seen all you SV owners turn out all different kinds of meat and figured it was only time until someone incorporated it to their ribs. I just watched a DDD at Roadkill BBG in Las Vegas. The guy boils his ribs for 45 min. and then throws on the grill to finish. The owner also has a butcher shop. All eating there raved about the ribs. Maybe LVC; Cajun can try it out and give us a review and someone here will want to try it SV style I am sure.
http://www.johnmullsmeats.com/
Smokin Don

Does he boil the ribs or sous vide them?

[jjjonz]

I saw that awhile back and Guy couldn't believe he boiled the. He really did ......in a big pot......and people stand line in line to get them. Watch the video and you will see  !!!!https://www.youtube.com/watch?v=05MY8dvJE_M

Rib boiling here......

[Smokin Don]

Does he boil the ribs or sous vide them?

Like JJ said he boils them in a pot of water with some of the rub and they were marinated with the rub first, don't remember how long. I figured it could be adapted to SV.

[pmillen]

In the 60s to maybe the 80s it was fairly common to par-boil ribs.  A lot of rib joints still do it.  I've been told that Tony Roma's still does.

A lot of meat is boiled to tenderize it in places where there isn't enough fuel for a long slow cook.  I've eaten a lot of par-boiled meat.  I don't think the boiling ruined it.  The meat in soup might be categorized as boiled.  However, I wouldn't care for over-boiled rib mush.

If there were less liquid used it would be called braising, which is what happens when you foil your ribs.

[pmillen]

Search a bit in the Sous Vide section.  I think Meube wrote about SVing beef ribs.

[muebe]

Search a bit in the Sous Vide section.  I think Meube wrote about SVing beef ribs.

I have done beef ribs but not pork. There are others who have with great results.

[1Bigg_ER]

I was actually thinking about 72 hours at 145 then flaming then on a grill.
Only problem is I'll have to get leaner ribs like baby backs since SV does not render fat. I'll start Wednesday night for weekend grill fest.

Wait it just hit me.  SV them for 72 hours, quickly chill them and refrigerate overnight. We all know that cold meat attracts more smoke, use indirect set up on the grill, add some smoke while ribs are warming up then flame it.

How's that sound?

[muebe]

Sounds good Bigg!

[1Bigg_ER]

I'll be your Guinea Pig. Will report back over the weekend.

[Las Vegan Cajun]

In the 60s to maybe the 80s it was fairly common to par-boil ribs.  A lot of rib joints still do it.  I've been told that Tony Roma's still does.

A lot of meat is boiled to tenderize it in places where there isn't enough fuel for a long slow cook.  I've eaten a lot of par-boiled meat.  I don't think the boiling ruined it.  The meat in soup might be categorized as boiled.  However, I wouldn't care for over-boiled rib mush.

If there were less liquid used it would be called braising, which is what happens when you foil your ribs.

I remember back in the 70's my Dad par-boiled ribs. I was in my early teens and couldn't tell the difference between par-boiled ribs and other ribs.  I had other things on my mind besides cooking back then.