Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Savannahsmoker on June 16, 2017, 04:58:08 PM
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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.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-6-18%20Ribs%20Father%20Day_zps5rdn8k3c.jpg)[/URL]
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watching and waiting.
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Super interested
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I'm wondering if the sous vide rack will fall apart ???
Hub
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Following!
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I'll be watching for the results too.
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I'll be watching for the results too.
X2!!
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(https://uploads.tapatalk-cdn.com/20170617/8ea106076a06e2f9e69ec8e62cbaf9ef.jpg)
Sent from my iPad using Tapatalk
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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.
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At the Final:
One rack rubbed and in the smoker.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-6-18%20Ribs%20Father%20Day%204_zps4llznnwf.jpg)[/URL]
Gonna to smoke at 170 for 3 hours:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-6-18%20Ribs%20Father%20Day%203_zpsbmoxj7hn.jpg)[/URL]
Ribs finished smoke and now prep for Sous Vide:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-6-18%20Ribs%20Father%20Day%205_zpsulb4tuaw.jpg)[/URL]
In the bath for 20 hours at 150 degrees:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-6-18%20Ribs%20Father%20Day%207_zpss2xbjgpk.jpg)[/URL]
Completed 3 hours of smoke on the other two racks so prep and warp to braze at 250 degrees for 1 hour or so.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-6-18%20Ribs%20Father%20Day%208_zpsdomh1fh9.jpg)[/URL]
First rack still bathing and the sauce is simmering:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-6-18%20Ribs%20Father%20Day%209_zpsxqpysm8m.jpg)[/URL]
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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.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-6-18%20Ribs%20Father%20Day%2010_zpssar5wukn.jpg)[/URL]
So far texture is about the same so I guess taste test will be the final determination.
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Looking great!
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Ribs are done.
Setting the sauce at 250 Pit temp:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/IMG_20170618_133514_zpsiwchyx8k.jpg)
Sorry for the poor quality picture. Sous Vide Ribs on the left and Traditional on the two right:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/IMG_20170618_135511_zpszjsyg9et.jpg)
The final. Top with perfect bite traditional rib, left is Sous Vide and right is a traditional rib.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/IMG_20170618_141728_zpsoofjdazc.jpg)
The impartial and toughest judges one can have, family:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/IMG_20170618_140202_zpswnprtec2.jpg)
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.
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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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Ok the winner is https://www.youtube.com/watch?v=gRdfX7ut8gw
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Awesome looking ribs Art! Thanks for doing this test. I believe I will stick to my "normal" way of doing ribs.
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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.
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... 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 @ 165o 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 (http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html)for general concept and adjust times/temps as you see fit (I use 138o/20-24 hours for baby backs).
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Really enjoyed reading and watching your experiment. Thanks for posting!
Hub
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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
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... 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 @ 165o 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 (http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html)for general concept and adjust times/temps as you see fit (I use 138o/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.
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... 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.
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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.
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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