72 Hour Short Ribs

[muebe]

Started with two packages of short ribs(11 in total). Tri-Tip was a different cook..



Time to break out the Milt's...



A handful in the AMZNPS will give you several hours of smoke...



Into the Memphis(turned off) for 1 hour of cold smoke...



The meat took on plenty of smoke. I could smell it standing there...



First they get a coating of Hickory Smoked salt and ground black pepper...



Now for a high temperature sear on the cast iron skillet for 1 minute on each side...









I let them cool down in the fridge for a bit. Then they are ready to bag...



Bagged and ready for their 72 hour cook. I will put them in this afternoon and they will be ready Monday afternoon...



The reason for the sear before the long cook is because from what I have read they become so tender that they will fall apart if you try to grill them. I think I will put them in at 135F.

Stay tuned.

[Pappymn]

I saw the results of this before....somewhere. Easily the best food porn I have ever seen.

Watching.....

[Smokin Don]

I think it looks good muebe! Just not sure I could get into this sous vide thing. I would want to be there watching the cook and don't know how many 30 packs of Keystone it would take for a 72 hour cook!      Don

[drholly]

I am a neophyte - I get the add smoke first, but this sounds like you are doing a reverse sous vide... grill then cook in the sous vide. This sounds interesting - will be watching.

[sliding_billy]

Looks great so far.

[muebe]

I am a neophyte - I get the add smoke first, but this sounds like you are doing a reverse sous vide... grill then cook in the sous vide. This sounds interesting - will be watching.

From what I read Doc they come out so tender this way that if you try to grill them they can fall apart. So there are some who will grill meat before cooking Sous Vide. I figured I would try this way.

[drholly]

muebe - that's why I am following your threads - some very interesting stuff here. Thank you!

[Ka Honu]

... so tender this way that if you try to grill them they can fall apart.

Use a torch instead of slapping them around on a grill or griddle?

[africanmeat]

i am curious how they will be . that i can't wait .

[muebe]

So in they go at 135F and will be ready at 2pm on Tuesday...



There is a spacer between them to allow water flow between the bags. And I plan on turning the bags over once or twice a day.

[pz]

Can't wait to see how it turns out 

[drholly]

Can't wait to see how it turns out 

Me too.

My whole problem with sous vide is the planning ahead part. Between softball, volleyball, gymnastics and the spur of the moment stuff, thinking days ahead can be difficult. However, I do like that I can't "really" overcook (at least by temp.) So, I am still watching and learning.

[muebe]

Can't wait to see how it turns out 

Me too.

My whole problem with sous vide is the planning ahead part. Between softball, volleyball, gymnastics and the spur of the moment stuff, thinking days ahead can be difficult. However, I do like that I can't "really" overcook (at least by temp.) So, I am still watching and learning.

And it can be taken out and dropped in a ice bath when done. Then refrigerated or frozen for reheating in the crock pot later.

From what I read you can overcook it. Basically the meat just breaks down completely and becomes mushy. But it takes a long time for that. It is going to take me some time trials and practice to get a grasp on this way of cooking but I will enjoy all the testing

[Pappymn]

Can't wait to see how it turns out 

Me too.

My whole problem with sous vide is the planning ahead part. Between softball, volleyball, gymnastics and the spur of the moment stuff, thinking days ahead can be difficult. However, I do like that I can't "really" overcook (at least by temp.) So, I am still watching and learning.

And it can be taken out and dropped in a ice bath when done. Then refrigerated or frozen for reheating in the crock pot later.

From what I read you can overcook it. Basically the meat just breaks down completely and becomes mushy. But it takes a long time for that. It is going to take me some time trials and practice to get a grasp on this way of cooking but I will enjoy all the testing

So is their some type of calculation you do based on the size of the meat and how long it should spend in the hot tub and at what temp?

[muebe]

Can't wait to see how it turns out 

Me too.

My whole problem with sous vide is the planning ahead part. Between softball, volleyball, gymnastics and the spur of the moment stuff, thinking days ahead can be difficult. However, I do like that I can't "really" overcook (at least by temp.) So, I am still watching and learning.

And it can be taken out and dropped in a ice bath when done. Then refrigerated or frozen for reheating in the crock pot later.

From what I read you can overcook it. Basically the meat just breaks down completely and becomes mushy. But it takes a long time for that. It is going to take me some time trials and practice to get a grasp on this way of cooking but I will enjoy all the testing

So is their some type of calculation you do based on the size of the meat and how long it should spend in the hot tub and at what temp?

http://www.sousvidesupreme.com/en-us/sousvide_cookingtemperatures.htm

http://www.cuisinetechnology.com/blog/time-and-temperature-reference/

And this one is a very informative online guide. It goes into detail about Sous Vide and has a temp/time chart... http://www.douglasbaldwin.com/sous-vide.html