SV Texas Beef Ribs

Hey guys,

I'm hoping to make Texas style beef ribs for Father's Day this weekend. The bummer is, I don't have a smoker so I'm planning to brine (like the CS smokerless brisket recipe)... my question is the time and temp to achieve a usual Texas beef rib texture, but I'm open to any and all pointers.

Thanks in advance... I really appreciate the abundance of knowledge in this community.

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lockgavin

They have a beef rib recipe, although it is premium content and it requires a smoker. That said, check out the doneness guide..

https://www.chefsteps.com/activities/beef-short-ribs-your-way

That should get you started. I think the beauty of doing it sous vide is that you aren't shackled to traditional textures you would get from traditional cooking on a smoker. For my money I'd probably go 144 for 24-48hr. People will love you.

fisher23

Michael, sorry your post in CWJ was going sideways. Really, whatever you want for doneness, 130-140'F and I would go 48 hours, maybe as much as 72 depending on how tough they are. You can always, pull the bag and feel the texture at 24, 48 and see if you need to go more. I would use the smokerless brisket as a go by guide. Grant uses that recipe with his short rib as brisket isn't his favorite. Jason Logsdon recommends in his new book, 137'F for 48 to 72 hours. He has a recipe for a rub too. Personally I like a little sauce on mine and if you want to put sauce on, I would suggest waiting until the last 10-15 minutes in the oven and cook until the sauce is set. Here is a recipe for a BBQ sauce that is used in competition that is really easy. Use Sweet Baby Rays, add a little brown sugar, some chipotle chili powder/or adobo to taste and since you are doing them in the oven I would add a little liquid smoke. Here is the link to his recipe

meyer8863

Thanks so much.