BBQ Beef Short Rib Timing Problem

So the discussion section of the BBQ segment seems to have....vanished, so I'm posting in here. Getting ready to do the BBQ beef short ribs, but I did the math and the timing presents a bit of a problem. If I want to serve for dinner, counting back 4 hours in the smoker and 12 in the sous vide, it looks like I'm getting this thing going around 3 am. I'm guessing there is a way to do the sous vide first, and hold it for a certain period of time (less than 24 hours) and then smoke it. What would be the proper way to do this? Sous vide and then throw the whole thing in the fridge? Or....?

-Sky

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tshewman

A few routes you could take:
1. After the initial 12 hour SV, chill in an ice bath and refrigerate. Reheat when ready (allow about an hour) and proceed as planned.
2. Reduce the rib temp and lengthen the time (have done it both ways-non traditional smoking as I don't have one.....yet.... and both work well, but you will get different textures).
Don't get tied up mentally esp as it pertains to SV. Remember, it won't go above that temp. So, you could technically do it 4 (plus up to temp time) hours per day for 3 days and chill after each.

Sky_16161

Thanks Todd! I think I'll do method #1!

-Sky

ttpoker

I have a slightly different problem but similar in nature to the OP in this thread , I have to smoke in the evening because I live in the desert and the radiant heat from the sun is too hot during the day. Best bets to reheat smoked meats when doing a sous vide cook followed by a low temp smoke? Should I consider smoking first, then cooking sous vide and finishing in the oven to create the bark when necessary?

tshewman

I lived in Vegas for a few years previously and am unfortunately well aware of the challenges. IMHO, you would have 3 options:
1. Smoke first, sous vide, then oven for bark.
2. Sous vide, smoke in the evening, chill and then reheat in sv and finish in the oven for bark.
3. Sous vide in the evening, smoke early am, heat/reheat in oven to build brak. Depending on your oven, if you can get it low enough, you may be able to leave it there most of the day. Ours only gets to 62.7C 145F with the door open but the ribs hold up well for 4+ hours and taste great.
Let us know what you do (or if you try a coulpedifferent ones-your preferences) I suspect others may be in similar circumstances.

ttpoker

I have tried the smoke then sous vide followed by oven bark method, but the bark was not as professional as it would have been if I finished in the smoker. I have a PID being shipped to me this week, I will try late in the day when the sun is going down - but that means we wont be eating until 10pm - better than the alternative I guess!