How do you cook it?

[Ben]

I got one week to go in teaching the hardest school year anybody on the profession remembered. I'm doing this day one of my spring break.

I'll post my rub recipe if you want that as well. I just used my favorite bottled BBQ sauce. I'm not into making my own.

 

[Randolphkeys]

Yesterday I had sous vide ribs that had spent 24 hours in 155° water. They were then smoked for 2 additional hours and then glazed. They were by far the most tender and juicy ribs I've ever had.

St. Louis style btw.

Currently at the smoking step. I thought 24 hours is a total overkill, but I did it.



Applied the rub to ribs cut into double bone sections.



Now I'm smoking with no added rub, cherry wood and charcoal. The tin foil is filled with corn on the cob chunks with a long lemon peel, slice of garlic clove, olive oil and salt. My 5 year old son photo bombed at the last second.

Happy Memorial Day everyone - always a special holiday in my family because we used to celebrate my grandfather's birthday this weekend. Enjoy the company of who you got around you while you have 'em.

 

[Randolphkeys]

My goodness... love you @Ben but never follow this recipe. My kids enjoyed squishing the rib bones in their hands because they turned to mush.

 

[Ben]

My goodness... love you @Ben but never follow this recipe. My kids enjoyed squishing the rib bones in their hands because they turned to mush.

Are those beef ribs?

 

[Randolphkeys]

Are those beef ribs?

Nope, Saint Louis pork ribs. I might be able to imagine a 3 hour sous vide then smoke but... holy hell, man. What did you do to my holiday BBQ?

 

[Ben]

Nope, Saint Louis pork ribs. I might be able to imagine a 3 hour sous vide then smoke but... holy hell, man. What did you do to my holiday BBQ?

Those are spare ribs? The bones are 3 times the size they should be, wow, lol

 

[Ben]

Now I'm going to make the ribs and post pictures because something didn't translate here or if anyone else would like to give it a go...

 

[Randolphkeys]

Now I'm going to make the ribs and post pictures because something didn't translate here or if anyone else would like to give it a go...

That's really your only option. 24 hours in 155 degrees is probably what ruined Kevin Love's bone structure.

 

[Sir'Dom Pointer]

This guy is absolute gold. Just hilarious.

 

[Ben]

That's really your only option. 24 hours in 155 degrees is probably what ruined Kevin Love's bone structure.

... baby backs this time around and as usual they turned out perfect.

 

[Randolphkeys]

View attachment 5859

... baby backs this time around and as usual they turned out perfect.

Thing of beauty, Ben. I'm pretty sure there was a hole in my Ziploc bag, likely from a sharp edge on a bone that let water in. Usually it isn't a big deal in a sous vide, but 24 hours and it was a HUGE problem!

 

[Sebastian]

Thing of beauty, Ben. I'm pretty sure there was a hole in my Ziploc bag, likely from a sharp edge on a bone that let water in. Usually it isn't a big deal in a sous vide, but 24 hours and it was a HUGE problem!

That has happened to me before.

For bony meat I use them silicon pouches. They are a bit more robust.

 

[Ben]

Thing of beauty, Ben. I'm pretty sure there was a hole in my Ziploc bag, likely from a sharp edge on a bone that let water in. Usually it isn't a big deal in a sous vide, but 24 hours and it was a HUGE problem!

I don't use Ziploc bags in any long cooks or when I'm using expensive meat for this very reason.

 

[Randolphkeys]

I don't use Ziploc bags in any long cooks or when I'm using expensive meat for this very reason.

Understood... but can we agree cleaning them silicon sons of bitches sucks?

BTW - Tuna steak kabobs tomorrow, here's the marinade I'm using:

1 cup Olive Oil mayo
1/4 cup lemon juice
1/8 cup rice vinegar
1/8 cup honey
2 teaspoons wasabi powder
2 teaspoons BBQ rub


It's basically a more lemon-forward version of Alabama white sauce. I'm letting the tuna and chopped veggies sit in it for about an hour, then throwing it on the grill. I'll take pictures.

 

[Out of the Rafters at the Q]

I just use some basic-bitch vacuum-sealer bags for my sous-vide and have never had a problem. I got rolls of that shit lying around. I feel like I'll never run out of it and use it just because I'm cheap rather than having to buy ziploc bags.