Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: Jaxon on July 15, 2015, 03:00:15 PM
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Hey Y'all,
Here's something I'm working on today...
I smoked two racks of St Louie ribs on the 4th. One rack we ate - it turned out...one rack I vacuum-sealed and froze. If this plan works, it will help me prepare for those times when I need some Que fast.
Today, I put it into a sous vide bath at 141.5* for 3 to 4 hours. At the end, I'd like to slide the rack onto the Charcoal grill, but it is way yonder too hot and much too windy for that, so I will go with the gasser to tighten things up.
I decided to go ahead a post what I have instead of waiting till the end...I'll give you the rest of the story as it turns out.
let's see if I can do pics...
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I'm watching this one. Good to see you using your Anova again Jaxon!
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I'm watching this one. Good to see you using your Anova again Jaxon!
X2!
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Looking good waiting to see the finish
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I think its hot enough outside to just lay those ribs on top of the grill for an hour and they would be ready for the gasser!
I like the idea of having them precooked and ready to heat. I think during this time of year that's the best way to go.
How long do you think they can be frozen?
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Watching this one
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Jack I partially cook ribs , brisket , butt , chicken etc then freeze & finish on the gasser!
I've stored vacuum sealed ribs over a year & they are great!
It's just as much work to cook 1 rack as 4 ( well almost)
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Jack I've learned that the bones of ribs & pork butts can erode through the vacuum sealed bags & leak so I HD foil before sealing in bag.
I'll let you know how well 2 y/o BB ribs taste this weekend ::)
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/50517BB8-F2FC-4F2B-93AF-46DF11AFEF5F.jpg)
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Emergency Q is always a good thing.
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Good tip on the foil LA!
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They're done and they are GREAT!
Here's a little more detail:
I smoked the ribs on the offset at 250* for 3 hours, then foiled with brown sugar and honey, along with apple juice. Back into the smoke for another hour (you know the routine). When I took 'em out of the foil, they were still good and firm - not sloppy.
When I put the rack in the vac bag, I added juices from the foil, then vac and sealed and into the freezer. That was a week and a half ago.
Today I just had to find out how it was gonna work. Into the bath for about 4 1/2 hours (I don't' think the length of time mattered much). After the bath, they were smellin' good, like good ribs should! I put 'em on the gasser over med-high heat to crisp 'em up a bit and then hit 'em with a little sauce.
I'm tellin' y'all...these were the absolute best ribs I have ever cooked. I'm thinkin' that maybe the time spent under vacuumed pulled those juices deeper into the meat. Maybe having 'em in the sous vide did it. Whatever it was, I'll be doin' this again.
It is very encouraging to know I can do 'em this way, because, like LA said, if you cook one, you might as well cook 4...or more. It will be very convenient to have ready-to-eat ribs in the freezer - especially if they taste this good.
When you see the pics, take a look at the color and look at the BITE...I seldom get it right on the bite.
So, here you go:
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Whoa, those look perfect. Sparky is gonna like these.
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Whoa, those look perfect. Sparky is gonna like these.
Totally agree Jack! Those look fantastic!
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Awesome job Jack! Sounds like a perfect way to precook ribs.
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They look great Jack. What an awesome way to combine Sous Vide and Smokin' to get some killer 'Q ;)
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Considering I ate a veggie pizza tonite those pics are cruel & unusual punishment ???
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Found out today that our Kroger grocery will have pork back ribs on sale Friday and Saturday only at $1.99 lb.
So, it'll be a good time stock up, smoke up, and bag up some ribs to have on hand when folks stop by for a visit.
The local, smaller grocery will have pork butts for .99 lb 3 days only.
Now, if I can find an appliance store that has freezers on sale...
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A freezer is one of the few used appliances I'd buy.
There is very little to then , a case, insulation & a small cooling compressor.
Our chest at Lost Arrow is 25 years old stored outside with a roof over , rusting looks like hell but still chugging along.
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All some great info!!! TFS Don
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Spot on with that bite, well done.
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Those ribs look outstanding Jack!
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What a great idea Jack! Thanks!
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Looks perfect to me Jaxon..we have ribs on sale for $1.99 a # right now too..I better stock up and get another freezer too..I just filled mine with fresh picked this week, Georgia peaches. Pam .☆´¯`•.¸¸. ི♥ྀ.