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Author Topic: More Sous Vide Short Ribs  (Read 2927 times)

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Offline muebe

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More Sous Vide Short Ribs
« Reply #-1 on: March 30, 2014, 07:24:59 PM »
Picked up two packs of these...



Trimmed the excess fat...



Now add some of Milt's pellets...



A handful to the AMZNPS and light...



Time for 1 hour of cold smoke...



She is smoking now...



Nice smoke out the back of the Memphis with the lid down...



Get the Sous Vide bath ready. Air bubbler in place, temp probe, and hot water added...



DSV is on and set to a target of 135F...



Time to try a custom rub Tim gave to me that was named after me...



Short ribs are done cold smoking for 1 hour. I gave them a liberal coating of the rub and bagged...





And into the bath they go for a few days...



To be continued ;)
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Offline pavlaugh

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Re: More Sous Vide Short Ribs
« on: March 30, 2014, 07:36:14 PM »
Can't wait for the conclusion!
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Offline CDN Smoker

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Re: More Sous Vide Short Ribs
« Reply #1 on: March 30, 2014, 07:56:07 PM »
Cheering ya on :D
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Offline sliding_billy

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Re: More Sous Vide Short Ribs
« Reply #2 on: March 30, 2014, 08:23:25 PM »
"A few days..."  :D
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Offline HighOnSmoke

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Re: More Sous Vide Short Ribs
« Reply #3 on: March 30, 2014, 08:30:28 PM »
Watching this one in anticipation of some awesome looking ribs Mike!
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Offline Pappymn

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More Sous Vide Short Ribs
« Reply #4 on: March 30, 2014, 09:37:30 PM »
Go after it buddy. Looks like a "fair" price on those nice ribs ???
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Offline Las Vegan Cajun

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Re: More Sous Vide Short Ribs
« Reply #5 on: March 30, 2014, 11:10:20 PM »
Looking forward to seeing the final results.  ;)
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Offline muebe

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Re: More Sous Vide Short Ribs
« Reply #6 on: March 31, 2014, 08:35:38 PM »
32 hours in the bath and counting...



Going to have them for dinner tomorrow so these will be 56 hour ribs ;)
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Offline ACW3

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Re: More Sous Vide Short Ribs
« Reply #7 on: March 31, 2014, 09:04:51 PM »
Even though I am "old" (and getting older), sous vide just does not feed my need for instant gratification.  I know they will be fabulous, but waiting for a sous vide meal is like waiting for Santa to arrive.  I just haven't convinced myself to spend the money to go "sous vide".  Maybe one of these days.

Art
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Offline smokendevo

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Re: More Sous Vide Short Ribs
« Reply #8 on: April 01, 2014, 06:10:35 AM »
Quote from: ACW3 on March 31, 2014, 09:04:51 PM
Even though I am "old" (and getting older), sous vide just does not feed my need for instant gratification.  I know they will be fabulous, but waiting for a sous vide meal is like waiting for Santa to arrive.  I just haven't convinced myself to spend the money to go "sous vide".  Maybe one of these days.

Art

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Offline muebe

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Re: More Sous Vide Short Ribs
« Reply #9 on: April 01, 2014, 07:15:11 AM »
Art now obviously I have some meals planned in between the time they are started. I am not standing over the pot waiting for them to finish ;)

Most things do not take several days to finish when cooking Sous Vide. There are many things that just take a few hours. I have waited 20 hours for a pork butt to finish in a smoker before! The short ribs are probably "done" in like 8 hours but will they be fork tender? I don't know?

I do know the results I got last time were amazing! I am trying less time to see what kind if results I get this time.

And really Sous Vide is the easiest cooking I have done. Just vac seal some meat and put it in a pot. If you can't eat it at exactly a certain time well now worriers the chances of it being overcooked are very slim due to such a wide window of cook times.
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Offline Las Vegan Cajun

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Re: More Sous Vide Short Ribs
« Reply #10 on: April 01, 2014, 12:03:47 PM »
Quote from: muebe on April 01, 2014, 07:15:11 AM
And really Sous Vide is the easiest cooking I have done. Just vac seal some meat and put it in a pot. If you can't eat it at exactly a certain time well now worriers the chances of it being overcooked are very slim due to such a wide window of cook times.

Very good point, my SV has simplified my cooking when it needs to be, kind of like cooking in a crockpot.  When I have other things to do besides standing over a stove or monitoring a smoker the SV is very handy.  Put the long cook item, usually meat, in the SV in the afternoon and I can get out of the house and do other things. Come home to some really good tasting food that only needs five minutes on the grill to sear and it's great.  I would not say that SV is an ideal replacement for traditional low and slow on the grill but it does come in handy when I don't have the time to tend a grill all day. 
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Offline Cinredman

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More Sous Vide Short Ribs
« Reply #11 on: April 01, 2014, 08:11:37 PM »
Watching this one as I'm most intrigued.


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Offline muebe

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Re: More Sous Vide Short Ribs
« Reply #12 on: April 01, 2014, 08:52:16 PM »
Ok so the 56 hour ribs are done so here they are out of the bag and wiped down...



Then salted and seared on a screaming hot skillet with just a touch of oil...



Plated with mashed potatoes and veggies...



Close up shots...







Ok so here is the verdict.

First off these had a heavy smoke flavor. I don't know if it was the variety of Milt's pellets I used this time(last time I used Beer Hop Pellets). The smoke was not overpowering but much stronger than my last Sous Vide short ribs. I think maybe 30 minutes of cold smoke might be better for just a kiss of smoke. If you like a very pronounced smoke flavor than a hour should work for you.

The custom M3 seasoning added a nice flavor profile. There was deep penetration of flavor all through the meat and was very flavorful.

The last time I made these I gave them a sear before putting them in the bag and that might be why the smoke flavor was lighter now that I think about it. I think the benefit of a pre-sear kind of gets lost when cooked slowly like this so just a good after sear is better IMHO. After being wiped down these bones seared up great. They had a nice crust form on the outside but tender and medium rare on the inside ;)

I liked these better than the 72 hour ribs. The 72 hour ribs were great but they were so tender that if you tried to pan sear them they would just fall apart. These were very tender but at the same time firm enough to hold together while searing. So I think 56 hour ribs are better for that reason!
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
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Offline Pappymn

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More Sous Vide Short Ribs
« Reply #13 on: April 01, 2014, 09:17:40 PM »
Nice job boss! Looks great
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