In for the long haul...

[SmokeVide]

Trimmed up some on-sale spare ribs. Will cook them sous vide at 165 for somewhere between 12 and 18 hours. Then I'll finish with some smoke and a little heat.
I put splashes of apple cider vinegar, teriyaki and liquid smoke into the bag. Also added pinches of my favorite rub and some applewood smoke seasoning.
They will end up tender, moist, with a little bark, and taste just like they've been on a smoker for hours -- at least that's the plan. Stay tuned.

[SmokeVide]

Took them out of sous vide around 3 a.m. and put in fridge. Just put on kettle, with some rub.

[SmokeVide]

Sauced the trimmings with Maull's sweet-n-smoky. Sauced the rack with Bogart's Smokehouse Pineapple Express: http://bogartssmokehouse.com/shop/

[SmokeVide]

Really good. Meat pulls off the bone easily. Moist, with a good amount of smoke flavor.

The 165 for around 18 hours gives me a pretty consistent result that I like. I was gonna try a little shorter bath this time, with a little longer smoke on the kettle, but my scheduling just didn't work out. Next time.

[Travis]

That's interesting. I've never thought about SV ribs. Pretty neat


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[SmokeVide]

Thanks Travis. I was just as skeptical as the next guy on SV ribs. But I really like the result. And I like tinkering with the cook.

Here's a complete guide to SV ribs: http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html

Here's a video of Meathead Goldwyn on SV ribs: https://www.youtube.com/watch?v=ornrw57DC2E

[Travis]

@smokevide  that was a good read. It would be neat to do a side by side cook just for fun.


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[MikeRocksTheRed]

Very interesting!  I might have to try a half rack and see how I like it.  I'm wondering if you can smoke for 2 hours then go into the sous vide?  Sounds like a great way to make ribs you can pull the bones out of then put on a bun like a McRib!!!!!!

[SmokeVide]

Mike, there's a lot of discussion out there about whether to smoke first. I suppose it's a matter of preference, but it seems most prefer to smoke at the end.

As for McRibs, check this out: http://www.seriouseats.com/2016/09/how-to-make-homemade-mcdonalds-diy-mcrib-sandwich.html

[Grillin.Chillin45]

Very interesting!  I might have to try a half rack and see how I like it.  I'm wondering if you can smoke for 2 hours then go into the sous vide?  Sounds like a great way to make ribs you can pull the bones out of then put on a bun like a McRib!!!!!!

I don't care for McD's formed fake "grill marked pork", but you have taken the idea to a whole higher level.

[mhiszem]

That serious eats article about making a mcrib is intense. I remember reading it before and it is for the serious mcrib fanatics.


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