SV pork back ribs

[muebe]

I started with some pork back ribs that were on sale. Then I divided the two racks in half. I was able to pull the silver skin on one of the racks but the other had too many butcher cuts so I gave up. I figure this would be an experiment to see the difference with silver skin on and off while SV cooking them...



I gave them a liberal coating of BDs before bagging...



Anova set to 145F and timer set to 36 hours for the ribs in the fish tank...





After 36 hours I gave them a finish sear on the Cook-Air on DEFCON 4 with hickory wood...





All done...





Here is a look at a cut rib...



The bite



And a finished rib. Ended up with a clean bone...



So this was my first time making SV ribs. They were super tender. A bit more tender than I like normally but still really good. I will drop the time down to 24 hours next time and see how they come out.

You could taste the seasoning but not very pronounced. I should have applied more rub to them or sauced them before grilling.

Now about the silver skin. It was like it melted away. You could barely tell the other racks had the silver skin left on them. So when SV cooking ribs I will not worry about pulling the silver skin.

I did not add any liquid smoke. They did catch a subtle smoky flavor from the Cook-Air. Might put a drop of liquid smoke in each bag just to see how they taste.

[Ka Honu]

Good job! I'll have to try some of my next batch without "skinning."

I've adapted the Serious Eats method/recipe and go 24 hours at 138° for baby backs and 12 hours at 165° for regular spare ribs - seems to work for me to get them just shy of "fall off the bone" so SWMBO likes it and I don't get too upset about soft ribs. Their instructions on finishing both wet and dry in either the oven or on the grill also work well (and you're right on about re-seasoning with either more rub or sauce when finishing).

We've gotten to where I'll cook several racks at a time and throw a bunch of them into the freezer after the water bath to thaw and finish when I want ribs and don't feel like waiting for the traditional 5-6 hours or a day of sous vide.

[hikerman]

Another experiment in the books Mike! Nice looking ribs!
Interesting about the silver skin. Sometimes I just score it and it vanishes too.
I have been putting just S&P on meats before bagging then dust with rub or whatever grabs my attention, before browning. It just seems the rub flavor is almost indistinguishable when applied right before bagging. Another option would be to apply rub and refrigerate for several hours before bagging.

[HighOnSmoke]

Tasty looking ribs Mike. Something I need to try.

[Pappymn]

Great experiment! And I still want that little grill. I'll PM my address to anybody who wants to buy it for me

[muebe]

Turtle I think 24 hours at 138F might have given me a firmer rib like I wanted since these back ribs were similar to baby backs in size.

Next time I will try that.

[ACW3]

I haven't even considered doing ribs SV-style, until now that is.  Looks good Mike.

Art

[Savannahsmoker]

Interesting to read different methods to do ribs and they do look good.
But liquid smoke?

[muebe]

Interesting to read different methods to do ribs and they do look good.
But liquid smoke?

I don't have a way to cold smoke right now so liquid smoke will have to do.

[sparky]

Interesting to read different methods to do ribs and they do look good.
But liquid smoke?

I don't have a way to cold smoke right now so liquid smoke will have to do.

I didn't send you a tube for cold smoking?.

[Smokin Don]

Looks like SV and your hot little grill worked well together for some good ribs!!! Don

[muebe]

Interesting to read different methods to do ribs and they do look good.
But liquid smoke?

I don't have a way to cold smoke right now so liquid smoke will have to do.

I didn't send you a tube for cold smoking?.

No room for 2 full racks of ribs Sparky. I think I can use the built-in gas grill that is in the backyard next time.