Sous vide baby back ribs

[Anonymous No.14383236]

For those who were interested, continued from this thread >>14373174

Recap:

>I’m making a rack of sous vide baby back ribs
>I wanted to make it without rub but people convinced me not to
>I made a custom tastelet rub with basic flavours (paprika, black pepper, salt, brown sugar, dried onions)
>there are 5 drops of hickory liquid smoke in each bag
>I will brush honey bbq sauce on the ribs before finishing
>the ribs will be then glazed in the oven at 200C for 5 minutes

They’re currently cooking at 75C for a total of 4 hours, they’ll be done in circa half an hour.

[Anonymous No.14383239]

I’m following the chefsteps method whereas most of other recipes and websites called for a minimum of 12 hours up to 36.

[Anonymous No.14383244]

I'm surprised they only take 4 hours. Maybe don't open them, see if they fall off the bone through the bag rather than cut em right open.

[Anonymous No.14383274]

>>14383244
By the look of them now the meat definitely shrink from the bones and it looks like they could come off quite easily.

I don’t know if this is relevant but the ribs in the bags rested almost 22 hours in the fridge with their rub applied.

[Anonymous No.14383447]

In the oven now.

Bones still attached.

[Anonymous No.14383559]

Here.

[Anonymous No.14383572]

>>14383559
HOW ARE THEY? They look good but seem to me to be missing a char. I haven’t made ribs yet with my meat boiling meme stick but I have been wondering about it.

[Anonymous No.14383579]

>>14383244
ribs have a giant surface area/mass so it wouldn't take long to get them up to temperature. it's not like a roast or pork shoulder. ribs are normally cooked for a short time - 2-3 hours, they retain a lot a good amount of chew - 4 hours would probably be similar to normal.

[Anonymous No.14383580]

Ok so they were very very delicious, I want more.

The rub was perfect, next time I’ll add more onion, the sauce was good.

The only thing is that I couldn’t feel the smoke, it’s like it escaped in the steam when they were cooking (there was a pleasant hickory smell in my kitchen).

4 hours achieve soft meat but the bones are still attached and don’t slide off, to achieve this I’d say that at least 2-3 extra hours are needed, maybe 4, but honestly as far as the texture goes I don’t see why cooking them for 12-24-36 hours.

[Anonymous No.14383595]

>>14383572
I didn’t use the broiler because I was afraid to overcook the meat under (I added just a layer of sauce).

Bones here.

Overall I ate very good ribs I’m very pleased but you can probably achieve this in the oven with this 4 hours method.

[Anonymous No.14383641]

>>14383595
Thanks anon

[Anonymous No.14383654]

>>14383641
You’re welcome, I’d say try SV ribs and see how you like them.

4 hours are definitely ok and the meat is quite moist, probably it’s better with thicker ribs or the extra time melts everything and adds extra juice.

[Anonymous No.14383836]

I'm gonna bring this thread up every time somebody claims there's nothing special about American bbq. We got Luigi licking sauce off rib bones. Glad they turned out nice, OP.

[Anonymous No.14383886]

>>14383836
Thank you anon.

I ate the real thing, low and slow cooked in a smoker with a serious bark, and honestly they were very good.

I read about many people who sous vide ribs and they usually smoke them in the smoker either before or after the hot bath (the consensus seems to be that smoking them after leads to the best result), so I think that the real challenge should be done by comparing a long SV cooking finished in the smoker vs full smoked ribs.

So far the advantage that I’m seeing in doing SV ribs like I did is the absolute control over the flavours because the juices stay in the bag, also you can cook them for longer than you would using the oven alone.

Considered that these are “apartment” ribs I’d say that they definitely don’t make you want to be at the restaurant, they come out very nice.

[Anonymous No.14383937]

>>14383886
Glad you're having fun with your bbq. Now we gotta fix you some side dishes: hush puppies, mac and cheese, collard greens, corn bread, corn on the cob, baked beans.

[Anonymous No.14383973]

I tried 24hour ribs in a sous vide bath once.
Couldn't lift them out of the bag without it all falling apart like overdone fish.

[Anonymous No.14384178]

>>14383937
Kek, yes I’m turbo autist on the main dish but I’m lazy on the sides.

>>14383973
At what temperature? The Anova apps (Kenji recipe) says either 36 hours @ 63C or 12 hours @ 74C.

However they talk about saint Louis or spare ribs, the Joule app baby back ribs.

[Anonymous No.14384184]

>boil in a bag

Cringe

[Anonymous No.14384208]

>>14384178
Fuck, don't remember. It didn't taste too good either way, haven't done it again. Figure 12hours is much better.

[Anonymous No.14384262]

>>14384208
Yeah probably but you still have to experiment until you find the best combo for you.

For example the longer the cook the lower the temp as the app says, if you want the meat to fall off the bone you need to aim at over 70C to maximise the degradation of collagen so it melts and as you’ve seen everything falls off, or kind of.

Ideally make 4 bags and set your cooker to 74C for 16 hours then add the first bag, every 4 hours add one bag so you finish with 4 ribs at four different temps that you can compare directly.

[Anonymous No.14384492]

>>14383580
I’m thinking based.

>>14384184
Seething caveman spotted.

[Anonymous No.14384567]

>>14383236
Curious to see how they come out. I usually do mine around 60-65c for 8-24h

[Anonymous No.14384628]

>>14384567
At 65C is the meat medium/medium well and a little pink?

[Anonymous No.14385935]

Interesting

[Anonymous No.14386150]

>>14383973
>cooking for 24 hours
>on any temp
Of course it's gonna be a meat slurry at that point, ribs are supposed to have a bit of firmness to them and not just completely fall of the bone with little resistance.

[Anonymous No.14387707]

>>14386150
It also depends on the temperature he used. Sub 70C can exceed a whole day

[Anonymous No.14387737]

>>14383595
Looks like you should have put them in a bit longer.
>I didn’t use the broiler because I was afraid to overcook the meat unde
This is nonsense you're not broiling for an hour.

[Anonymous No.14387767]

>>14387737
Let’s put it this way: it’s the first time I did this and I didn’t want to take any chances.

I have another rack rubbed and frozen, next time I cook them I’ll both do it for longer (8 hours) and use the broiler.

Would it be advisable to torch them rather than broiling? Idk how the bbq sauce glaze reacts to the direct flame.

[Anonymous No.14387789]

>>14387767
No clue. Torch + sugar sounds like you can burn it easily but maybe it works if you dont stay in 1 spot too long. I'd follow what Guga says.

[Anonymous No.14387796]

>>14383595
They were underdone. They are adhering to the bone too much. Too bad you didn't cook them long enough

[Anonymous No.14387801]

>>14387767
>I have another rack rubbed and frozen, next time I cook them I’ll both do it for longer (8 hours) and use the broiler.
You salted them before freezing?!?!?!? oh my

[*:･ﾟ ﾟ●･: **:･ﾟ ~･: * No.14387809]

Imagine eating oven cooked ribs.

[Anonymous No.14387832]

>>14387789
Ok thanks

>>14387801
Explain

[Anonymous No.14387847]

>>14387809
Imagine living in an apartment in a city stacked like chickens with many other wagies.

I can do this anon, can you? That’s how I cope.

[Anonymous No.14387911]

>>14387832
Don’t listen to that nigger, your meat is vacuum sealed in a bag and presumably you will cook it from frozen. The moisture will stay in the bag, you’re fine.

[Anonymous No.14388199]

>>14387809
I've done wok smoked ribs before, they're not as good as proper smoked ribs but they do the job well if that's all you have available.

[Anonymous No.14389014]

Thanks for the follow-up, OP. I had never heard of sous vide ribs before but it kind of makes sense so was very curious to see how they turned out. Seems like these could have been cooked just a little longer (to where the meat starts to pull away from the bone) but looks tasty either way. Your "tastelet" rub was a good choice, too many people put a bunch of cumin or chili powder and other crap in theirs which sucks.
I'd definitely recommend trying the broiler to finish next time. Hit them with the sauce first and pop them directly under the broiler for just a few minutes so the sauce tightens up and carmelizes a little on the edges. Then hit it again before serving with a light coat of sauce if you like them more wet.
If I had a sous vide machine I'd totally try these.

[Anonymous No.14389047]

>>14389014
Will do, thanks.

[Anonymous No.14389053]

>>14389014
>I had never heard of sous vide ribs before but it kind of makes sense
What do you mean by this?

[Anonymous No.14389060]

soos videh

[Anonymous No.14389065]

>>14389053
I meant it makes sense because many people wrap their ribs in foil/butcher paper after smoking which essentially boils/steams the meat until tender, which is pretty much what sous vide does.

[Anonymous No.14389224]

>>14389065
You never thought about cooking meat using sous vide before?