T1B

This won't be nearly as nice as Dave's brisket PET, he obviously has years of experience and knows all the nuances of the cook. On the other hand, I've never cooked ribs this way. The idea is to put a rub on them, then sous vide, then finish on the grill.

Let's get started.




I generally went with this rub. The recipe called for smoked paprika, I just had paprika, meh close enough. I added some white pepper and a bit more brown sugar, but otherwise used that recipe.




You gotta take off that membrane. There's probably some trick to it, but I don't know about that. Just get it off.




Put a coat of mustard on it.




Then used all of the rub on all sides. Into the fridge for some time.

I need to figure out what temp the sous vide and for how long. To be continued.........

Found this article by Kenji Lopez-Alt at Serious Eats. If Kenji says something about cooking, believe it. Plug for his cookbook The Food Lab: Better Home Cooking Through Science, if you don't have that book, get it.

Anyway, I'm going with sous vide at 152° after reading that article.




As it came out the fridge.




Vacuum sealing them.




Starting the sous vide cooker. At that moment the water temp was 112.1° and once it reaches 152° then it will hold that temp. I've covered it with foil to help with the evaporation, and it will be cooking until tomorrow dinner.

To be continued

Roux wrote: ↑Sat Jun 08, 2024 9:02 pm The recipe called for smoked paprika, I just had paprika, meh close enough.

Oh, lort. You done did it now.

The mvscal kitchen would never be out of smoked paprika

Interesting concept. So you're not using any smoke at all?

I should have put liquid smoke in the sous vide bags. If I sous vide ribs again, I'll do that.

But like the smoked paprika, I didn't have any at home and I was just too lazy to go to the store and get some.

Roux wrote: ↑Sat Jun 08, 2024 9:02 pmYou gotta take off that membrane. There's probably some trick to it, but I don't know about that. Just get it off.

Just get enough of the corner raised, then grab and hold on tight
with a dry paper towel.

Also fyi .... soux vide is the best way I have found
to reheat any and all types of bbq.

Fuck sous vide and any gimp using it. Learn to cook. Total waste of time.

And, yes, I always have Spanish paprika on hand both hot and sweet.

It is just a technique, dumbass. One that is used in many high end restaurants.

I don't know how these ribs are going to turn out, but it sure has been easy, and I haven't been out in this hot weather dealing with a grill.

As they came out of the water.




As Mikey pointed out, there wasn't any smoke and I should have put some liquid smoke in the sous vide bags. So I got some apple wood chips in foil and tried that. Definitely not a lot of smoke but some, more than it appears in this pic.

These things are really tender and they smell great. But I'm in a lot of pain right now and because of that I just don't feel like eating. The grill has been going at about 225° for a couple of hours with just the left burner on low. I'll keep that going for awhile, maybe I'll get hungry later.

Took them off the grill with the intention of just putting away until tomorrow. But a couple fell off as I did that, so I ate those.

Verdict: in terms of their texture, they were great. However the seasoning just gets a C+, ok but far from outstanding. Then again, they had zero sauce on them.

Tomorrow I'll put them back on the grill and baste with some bbq sauce, and I bet they will taste better.

Nice PET, JSC

Screw_Michigan wrote: ↑Mon Jun 10, 2024 1:58 am Nice PET, JSC

Ditto.

Great job, Jsc!

Definitely looks easier than monitoring a smoker for five or six hours. Interested to see what happens when you heat them up sauce. You should do a couple without sauce and see how they compare. Not much chance of developing a bark with this method I would think.

I'm completely lost, are the ribs being boiled or grilled? What's going on

Dr_Phibes wrote: ↑Mon Jun 10, 2024 5:34 am I'm completely lost, are the ribs being boiled or grilled? What's going on

I think JSC ate them before they could be boiled or grilled.

Good chance we'll get another hospital PET in a day or two.

Apparently, these are back from the 80s:

Roux wrote: ↑Mon Jun 10, 2024 12:17 am

That grill needs a whole lot more use.

Dr_Phibes wrote: ↑Mon Jun 10, 2024 5:34 am I'm completely lost, are the ribs being boiled or grilled? What's going on

The meat needs to literally fall off the bone, or I'll have ZERO interest. Who wants to gnaw on a bone for hours on end like some deranged lefty mouth breather?

Slow-cooked for at least 18 hours.

Roux wrote: ↑Sun Jun 09, 2024 4:37 pm

It is just a technique, dumbass. One that is used in many high end restaurants.

Yeah, but you aren't a fucking high end restaurant cranking out hundreds of covers every night, are you? You're doing a single rack of ribs and somehow managed to fuck that up with this "foolproof" device.

Try again without the toilet tank. It's even easier. No plastic bags required. There are no BBQ joints using sous vide ribs, btw.

Chip, as long as they taste good and you are happy with them,
thats all really matters.
However ..... they are far from appealing visually, and that
has some importance also. Far be it me to talk shit though,
as I have posted many things on the boards that has drawn the
wrath of the trolls.
If you choose to try this method again ..... I would highly
encourage you to get some smoke or at least a little bark
on them first, and then finish off with the Anova. It will
make a HUGE difference in both taste and looks.

Get out your crayons trolls and write down these tips ...
marinate the ribs for at least an hour in Italian dressing.
Yes, I'm serious. Remove and coat with your favorite rub.
I stopped trying to make my own years ago. Find a brand
or two you like and buy them. If you think your home made
rub is so great, have others try it. If they agree, then package
it and sell your own. Otherwise buy premade that is likely
much better.
Toss on a grill. Chip, your Napoleon gasser will do the job,
but a plain old kettle can be found on the swap pages for $20
all day long and will give such a much better flavor.

I pulled this pic off of a kettle page. This guy was doing
hot and fast with his St Louis cut ribs. Otherwise he would
have had less than half of the coals lit.



You could do something similar ... about 10 minutes aside,
then pull, seal and finish off sous vide style if you choose.

Thank me later.

JPGettysburg wrote: ↑Mon Jun 10, 2024 10:56 amThe meat needs to literally fall off the bone, or I'll have ZERO interest. Who wants to gnaw on a bone for hours on end like some deranged lefty mouth breather?

Slow-cooked for at least 18 hours.

Remind me to never accept the invite to come
dine on your bbq.

Rack dave. Good advice.

And for Pete's sake & all that is bbq Holy, NEVER use liquid smoke. EVER.

kcdave wrote: ↑Tue Jun 11, 2024 12:13 am Remove and coat with your favorite rub. I stopped trying to make my own years ago. Find a brand or two you like and buy them. If you think your home made rub is so great, have others try it.

Actually, I do think my hog rub is PFG. Feel free to give it a try.

.75 cup brown sugar
.75 cup white sugar
.5 cup good quality paprika
4 tbs garlic powder
3 tbs onion powder
3 tbs ground ginger
2 tbs white pepper
2 tbs mustard powder
2 tbs ground rosemary
1 tbs black pepper
2 tsp cayenne

I use it on ribs, shoulder and chicken. Makes a great bark.

StrawMan wrote: ↑Tue Jun 11, 2024 1:48 pm

And for Pete's sake & all that is bbq Holy, NEVER use liquid smoke. EVER.

Totally disagree with that. It has its place.

JPGettysburg wrote: ↑Mon Jun 10, 2024 10:56 am

Dr_Phibes wrote: ↑Mon Jun 10, 2024 5:34 am I'm completely lost, are the ribs being boiled or grilled? What's going on

The meat needs to literally fall off the bone, or I'll have ZERO interest. Who wants to gnaw on a bone for hours on end like some deranged lefty mouth breather?

Slow-cooked for at least 18 hours.

Evidently, you must not have any teeth to gnaw a bone. You do appear to be adept at gumming bones, though.

mvscal wrote: ↑Wed Jun 12, 2024 9:42 pm

JPGettysburg wrote: ↑Mon Jun 10, 2024 10:56 am

Dr_Phibes wrote: ↑Mon Jun 10, 2024 5:34 am I'm completely lost, are the ribs being boiled or grilled? What's going on

The meat needs to literally fall off the bone, or I'll have ZERO interest. Who wants to gnaw on a bone for hours on end like some deranged lefty mouth breather?

Slow-cooked for at least 18 hours.

Evidently, you must not have any teeth to gnaw a bone. You do appear to be adept at gumming bones, though.

It's ironic, I never had a cavity before cancer came a calling.

And,
Speak for yourself, I prefer steamed clams and oysters with a nice savignon blanc

JPGettysburg wrote: ↑Wed Jun 12, 2024 11:24 pm I prefer a nice savignon blanc

And then a Jack on the Rocks for my hyusbyand.

Biggie wrote: ↑Thu Jun 13, 2024 2:00 am

JPGettysburg wrote: ↑Wed Jun 12, 2024 11:24 pm I prefer a nice savignon blanc

And then a Jack on the Rocks for my hyusbyand.

Fruits vote for Alzheimer's Joe.
Isn't that who you vote for?

JPGettysburg wrote: ↑Thu Jun 13, 2024 2:18 am

Biggie wrote: ↑Thu Jun 13, 2024 2:00 am

JPGettysburg wrote: ↑Wed Jun 12, 2024 11:24 pm I prefer a nice savignon blanc

And then a Jack on the Rocks for my hyusbyand.

Fruits vote for Alzheimer's Joe.
Isn't that who you vote for?

Has Biggie actually been classified before? Is he a fruit or a vegetable maybe a mineral? I can't keep track of all this shit.

JPG wrote:I prefer a nice savignon blanc

And a Hot Pocket.

Softball Bat wrote: ↑Thu Jun 13, 2024 3:06 am

JPG wrote:I prefer a nice savignon blanc

And a Hot Pocket.

Is it me? Or is everybody ganging up against me?
It's like when those cornfed stud Nebraska squads used to take teams out back behind the woodshed in the 90's, and dry fuck them "gang bang" style into submission.

JPBellyspurt is bradhusker?

Carson wrote: ↑Thu Jun 13, 2024 4:35 am JPBellyspurt is bradhusker?

You've heard of the infamous "original corn-fed stud" bradhusker? How long have you been on these boards?

JPGettysburg wrote: ↑Wed Jun 12, 2024 11:24 pm It's ironic, I never had a cavity before cancer came a calling.

Wow. You've had cancer and you're still this much of an asshole?

You really need to take a long hard look in the mirror and think. And then think some more.

Seriously. This isn't smack. This is coming from someone who has learned from surviving several medical circumstances, and now seeing someone else who has not learned from the experience.

It must have been a brain tumor.

mvscal wrote: ↑Thu Jun 13, 2024 2:31 amHas Biggie actually been classified before? Is he a fruit or a vegetable maybe a mineral?

Definitely mineral. Comedy gold, to be precise.

Mikey wrote: ↑Thu Jun 13, 2024 2:20 pm It must have been a brain tumor.

For that guy, it was a toomah.

-you know who

Roux wrote: ↑Thu Jun 13, 2024 1:49 pm think. And then think some more.

Might as well ask a turnip to solve for x.

Roux wrote: ↑Thu Jun 13, 2024 1:49 pm

JPGettysburg wrote: ↑Wed Jun 12, 2024 11:24 pm It's ironic, I never had a cavity before cancer came a calling.

Wow. You've had cancer and you're still this much of an asshole?

You really need to take a long hard look in the mirror and think. And then think some more.

Seriously. This isn't smack. This is coming from someone who has learned from surviving several medical circumstances, and now seeing someone else who has not learned from the experience.

Seriously?

Quit your whining and complaining. Every day above ground is a gift.
NO ONE is guaranteed tomorrow.
And let me just add..........
You support Alzheimer's Joe, the worst president since James Buchanan.
So you're as easy to smack around as a twink in a San Francisco bathhouse.

Roux wrote: ↑Thu Jun 13, 2024 1:49 pm

JPGettysburg wrote: ↑Wed Jun 12, 2024 11:24 pm It's ironic, I never had a cavity before cancer came a calling.

Wow. You've had cancer and you're still this much of an asshole?

You really need to take a long hard look in the mirror and think. And then think some more.

Seriously. This isn't smack. This is coming from someone who has learned from surviving several medical circumstances, and now seeing someone else who has not learned from the experience.

So cancer survivors are assholes if they aren't leftist assholes...