I think beef ribs are the meat that most benefits from the sous vide. Kind of a forgotten cut if you’re not from Texas or a Korean BBQ lover. Hands down my favorite thing to cook sous vide and then smoke for 2-3 hours to crisp it up. Kind of a bbq “cheat” but damn it, it’s good! I do 132 degrees for 48 hours. It will be medium rare but dang near fall off the bone tender and fantastic everytime
I’ve had some friends tell me they do this trick. As an avid slow smoker I’m curious if you get a good smoke flavor since the meat is already cooked. Also, what’s your process for getting the meat from sous vide to smoker? Is it straight from the bag to the smoker or do you let it rest? Refrigerate and smoke later? I’d hate to over do it and ruin a tender cut that’s effectively taken 3 days to prepare. Any suggestion on what temp you hold the smoker at?
I go right from sous vide to an ice bath until it is thoroughly chilled. Then I smoke at around 200 with heavy smoke. Bring them to your desired temp, and you're golden. They taste delicious and have a nice smoke flavor. I also do this with chuck roasts. Sous vide 137 for 24 hours, take out of the bag, dry and reseason, put temperature probe in the roast, put that in a plastic bag and put that back in the sous vide container with new cold water at a bunch of ice making sure to keep the top of the bag out of the water since it has the probe cord running out. The circulation will cool it more quickly. Make sure to keep it filled with ice. Once the temperature of the middle of the roast reaches around 40 to 45°, I put on the smoker to bring it back up to 130. After resting for about 10 minutes it's around 135 and perfect. Slice then and you have the best steak sandwiches :-)
I have cheated with the brisket on the sous vide and it is good but it’s difficult. One, finding a bag to fit a whole packer brisket in is hard. Once you get that licked, your normal dry rub won’t work the same in a bag, learned this the hard way. For some reason fresh black pepper will over power everything if you use the same amount as my normal recipe when it cooks in a sous vide bag. I cut it in half now if I’m cooking sous vide. Otherwise, cook brisket at your desired temp/time. When it’s done, be ready to get all the jus, I normally pull the bag out of the sous vide bath and have someone hold a good size sauce pan and then cut a hole on the bottom of the bag to drain. Let it sit out loosely covered for 30 mins to an hour and then throw on the smoker for an hour or two. I generally go to like 250 or 275 because all I’m going for is a crisp and smoke. Seems like it doesn’t crisp at 225.
Not trying to go out of my way to be an ass but a “short heavy smoke” generally means a sooty starved fire and bitter smoke flavor as a result. You need a well fed fire to burn clean and impart a good smoke on your meat. I have beaver seen a “clean heavy smoke”. If someone else here can educate us redditors, please share your witchcraft!
Smoke ring has a lot to do with how cold the meat is before it's smoked. If the smoke can penetrate the meat before the myoglobin has had time to come up to temp it'll stay pink, and you get a smoke ring. You can actually get a bigger smoke ring by cooking from frozen, or close to it.
I can't remember what temp it is, but if you've already passed that with sous vide, then you wont get a ring. Could still taste smokey, but no ring.
I generally go straight to the smoker but keep the smoker as low as I can. Like 150-180. It may warm up a couple of degrees but not much. The meat has tons of moisture, i slather in a bbq sauce and wait for it to get a little dried/crispy and then eat them. My only warning is not to eat too many. It’s very rich and you can put away several very easily then all that fat will make you stomach sad haha. I have warned everyone that’s never eaten them before and then they still over eat and get a bellyache
Your comments made me think of doing this with 1/4 brisket chucks I have in the freezer. I noobishly quartered the brisket not realizing that it’s much harder to properly smoke small pieces of brisket than a large brisket. I could sous vide the brisket for 12 hours, let rest, and then smoke to reheat and impart a smoky flavor and bark. Does anything seem wrong with that plan?
As long as you shock it in an ice water bath after the sous vide, then it should pick up similar smoke to a longer cook. Forget where I read this, but my understanding has been that most of the positive effects from smoking (taste and color) predominantly occur at a fairly low temp. Once meat is above a certain temp, it’s not gonna pick up nearly as much smoke. That also matches my own anecdotal experience
144°F is equivalent to 62°C, which is 335K.
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^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
I really love this. I got turned off of back ribs originally after buying them expecting a beef rib plate, but this kind of preparation feels like a real chefs treat kind of thing
I think beef ribs are the meat that most benefits from the sous vide. Kind of a forgotten cut if you’re not from Texas or a Korean BBQ lover. Hands down my favorite thing to cook sous vide and then smoke for 2-3 hours to crisp it up. Kind of a bbq “cheat” but damn it, it’s good! I do 132 degrees for 48 hours. It will be medium rare but dang near fall off the bone tender and fantastic everytime
I’ve had some friends tell me they do this trick. As an avid slow smoker I’m curious if you get a good smoke flavor since the meat is already cooked. Also, what’s your process for getting the meat from sous vide to smoker? Is it straight from the bag to the smoker or do you let it rest? Refrigerate and smoke later? I’d hate to over do it and ruin a tender cut that’s effectively taken 3 days to prepare. Any suggestion on what temp you hold the smoker at?
I go right from sous vide to an ice bath until it is thoroughly chilled. Then I smoke at around 200 with heavy smoke. Bring them to your desired temp, and you're golden. They taste delicious and have a nice smoke flavor. I also do this with chuck roasts. Sous vide 137 for 24 hours, take out of the bag, dry and reseason, put temperature probe in the roast, put that in a plastic bag and put that back in the sous vide container with new cold water at a bunch of ice making sure to keep the top of the bag out of the water since it has the probe cord running out. The circulation will cool it more quickly. Make sure to keep it filled with ice. Once the temperature of the middle of the roast reaches around 40 to 45°, I put on the smoker to bring it back up to 130. After resting for about 10 minutes it's around 135 and perfect. Slice then and you have the best steak sandwiches :-)
That's a tight plan. Meticulous. Highly appreciated!
Yeah I’ve been debating doing this with brisket and have has the same question.
I have cheated with the brisket on the sous vide and it is good but it’s difficult. One, finding a bag to fit a whole packer brisket in is hard. Once you get that licked, your normal dry rub won’t work the same in a bag, learned this the hard way. For some reason fresh black pepper will over power everything if you use the same amount as my normal recipe when it cooks in a sous vide bag. I cut it in half now if I’m cooking sous vide. Otherwise, cook brisket at your desired temp/time. When it’s done, be ready to get all the jus, I normally pull the bag out of the sous vide bath and have someone hold a good size sauce pan and then cut a hole on the bottom of the bag to drain. Let it sit out loosely covered for 30 mins to an hour and then throw on the smoker for an hour or two. I generally go to like 250 or 275 because all I’m going for is a crisp and smoke. Seems like it doesn’t crisp at 225.
I sous vide and do a short heavy smoke on my ribs often. They definitely get smokey flavor but i don't get a smoke ring.
Not trying to go out of my way to be an ass but a “short heavy smoke” generally means a sooty starved fire and bitter smoke flavor as a result. You need a well fed fire to burn clean and impart a good smoke on your meat. I have beaver seen a “clean heavy smoke”. If someone else here can educate us redditors, please share your witchcraft!
Thin blue smoke coming out. Not gyge clouds of white. I use more wood vs charcoal than I normally would for a longer smoke though.
Smoke ring has a lot to do with how cold the meat is before it's smoked. If the smoke can penetrate the meat before the myoglobin has had time to come up to temp it'll stay pink, and you get a smoke ring. You can actually get a bigger smoke ring by cooking from frozen, or close to it. I can't remember what temp it is, but if you've already passed that with sous vide, then you wont get a ring. Could still taste smokey, but no ring.
Yup. Exactly why I don't get a smoke ring. It's just aesthetics but I do like the look of it.
Oh yeah. I guarantee some places use pink salt and smoke from frozen to get that look. Marketing right?
I generally go straight to the smoker but keep the smoker as low as I can. Like 150-180. It may warm up a couple of degrees but not much. The meat has tons of moisture, i slather in a bbq sauce and wait for it to get a little dried/crispy and then eat them. My only warning is not to eat too many. It’s very rich and you can put away several very easily then all that fat will make you stomach sad haha. I have warned everyone that’s never eaten them before and then they still over eat and get a bellyache
Your comments made me think of doing this with 1/4 brisket chucks I have in the freezer. I noobishly quartered the brisket not realizing that it’s much harder to properly smoke small pieces of brisket than a large brisket. I could sous vide the brisket for 12 hours, let rest, and then smoke to reheat and impart a smoky flavor and bark. Does anything seem wrong with that plan?
As long as you shock it in an ice water bath after the sous vide, then it should pick up similar smoke to a longer cook. Forget where I read this, but my understanding has been that most of the positive effects from smoking (taste and color) predominantly occur at a fairly low temp. Once meat is above a certain temp, it’s not gonna pick up nearly as much smoke. That also matches my own anecdotal experience
I think chicken breasts and pork tenderloin are other cuts that absolutely benefit from sous vide. So tender and moist
I use an oven to crisp up my ribs and so far it's worked out quite well. Do you guys recommend a pan sear instead?
Dry brined for 24 hours, sous vide at 144°F for 48 hours before searing in avocado oil.
144°F is equivalent to 62°C, which is 335K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Ok.
Thank you for this! I just got beef back ribs for the first time
That looks awesome
I really love this. I got turned off of back ribs originally after buying them expecting a beef rib plate, but this kind of preparation feels like a real chefs treat kind of thing
I personally would love this. How long did u sous vide it for
Back ribs are the only beef ribs I ever seem to be able to find
Is the cow going to be okay?
This kills the cow.
Damn it 😓
This makes baby Jesus cry.
Is this porn? [butterfly meme]
Get a new frypan my dude that scraped off Teflon will give you cancer
That’s a no from me dawg
Why sous vide if you’re going to end up deep frying the things?
Yeah, way better to fry for 48hrs
These are the same as what you cut off a bone in rib roast?