Backyard jack's attempt at Bigger's sous vide ribs...

[Jaxon]

You read the thread "I promised you sous vide ribs
« Reply #-1 on: January 23, 2015, 08:50:46 PM »"

I did, too, and I liked the idea AND the results.  What bit my butt was the overly long bath time.  Well, I found a recipe like Bigger's with a reduced time in the bath.  The recipe is from Chef Steps.  Those folks break it down to a science.  Cooked at 167 for 4 hours then into the ice and into the fridge.
My plan is another experiment - seems I'm always experimenting with this or that to make it better.  It is after 9 PM on Tuesday.  I will take 'em out tomorrow and cook 'em according to the rest of the recipe..."Prepare a smoker so that it holds a temperature of 176 °F / 80 °C or lower."  I can do that with the Masterbuilt.  Smoke 'em for 3 to 4 hours like that or until the meat is like you want it. 

If you want pictures, go back and look at Bigger's post - he had lots of 'em and we can share.

I'll try to get some money shots for the unicorn purists.   

just sayin'...

[Las Vegan Cajun]

Looking forward to seeing the money shots.

[1Bigg_ER]

Let's do this!!

[drholly]

Sounds interesting, Jack. Looking forward to this one!

[TMB]

Jack, that unicorn rib looks just fine.   

[muebe]

They sound good and look great Jack!

[Pam Gould]

Jack, that unicorn rib looks just fine.   

Yeah Jaxon..what Tommy said...nice unicorn..Pam  .☆´¯`•.¸¸. ི♥ྀ. 

[Jaxon]

Read the first post... I'll post pictures when I have the finished ribs...

Grrrrrrrrrrr

[Smokin Don]

I can remember when you all would shudder at the thought of pre-boiling ribs!  Just sayin! Don

[Las Vegan Cajun]

I can remember when you all would shudder at the thought of pre-boiling ribs!  Just sayin! Don

Boiling and sous vide is not the same, you don't boil with sous vide, it holds the food at the desired IT. Boiling takes everything up to 212F and the juices of the meat are released into the boiling water, not so with sous vide, it cooks the meat in its on juices. Big difference between the two. Just sayin!

[Jaxon]

The pics for the unicorn freaks

These ribs were not boiled in a bag...they were held in a vacuum sealed bag in water heated to 167* for 4 hours.  I took 'em out of the water bath and put the bag in an ice nath to quick chill before putting it in the fridge overnite.

today I took 'em outta the bag and put the rub on and onto the Akorn.  The color was beautiful, but the TEXTURE WAS AWESOME!  Never smoked ribs with that kind of texture and bite...impossible to describe.  When you see the pics, notice how cleanly sliced they were...they were firm but tender if that makes any sense...they had that "bite" you want, but they were tender and juicy.  All my ribs should come out like this.  Didn't need any sauce, but I added a little anyway after the pics.




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[Las Vegan Cajun]

That looks awesome Jack, love what sous vide can do, it's amazing. 

[drholly]

Beautiful, Jack!

[Pam Gould]

WTG Jaxon..what did the ribs weigh? St. Louis or baby backs? How long on the Akorn? that is low and slow machine isn't it?  Any other details that we need?  Pam  .☆´¯`•.¸¸. ི♥ྀ. 

[muebe]

Jaxon they look outstanding! And you thought the Hot Tub Boys were pulling your leg

Sous Vide is just another way of cooking that I love. It is not the end all be all of everything and I consider more of another tool.

I remember a few years ago when I got interested in Sous Vide I was shocked and confused about it. Then after researching it and getting a few water baths under my belt I was hooked!

I have NEVER made really good short ribs before Sous Vide!

And I love taking a cheap tough cut of meat and turning it into a succulent and flavorful cut using Sous Vide.

I will give this a try with ribs but honestly I usually make four to five full racks of ribs at a time and my pellet grill never disappoints me when it comes to ribs.