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Need communities' thoughts

wattzzz

I want to make the CS Apartment Ribs recipe and bring them along for a beach trip. I plan to sous vide them for 4 hours at 167F, chill them in an ice bath, wrap them in foil, put them in a ziplock, and bring them to the beach in a cooler. Then when I am ready to start grilling at the beach, I can put the foil wrapped ribs onto the grill to bring back up to temp, and then once they are, take them out and season and give them a little char from the grill. Does anyone see any problems with this? Safety or quality wise?

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FrankM_3301

Sounds awesome to me... a day at the beach, tailgating...camping...all show off the benefits of low-temp cooking ahead of time! As long as you keep them below 40F once they are chilled. You should not have any safety concerns.

seijoed

Pasteurized, food safe and whatnot else, probably the safest person on the beach, just stay away from the tater salad that's been sitting out....

tshewman

Nothing wrong with what you are doing. The only choice one could make differently is to leave them sealed as opposed to wrapping them in foil after chilling. It does add a small grocery bag of garbage for the bags you cooked them in, but does save a step at home and you can always take foil (or whatever) to put them on after they are grilled. Also, if you have access to warm water there, you could lower the grilling time by keeping them in warm water in the cooler before you grill (e.g. like when you are gathering the sides, then grill and put it on the table with the sides last). So nothing wrong with your approach, just throwing out different ideas for you to hit at the beach.

fisher23

Those ribs are awsome. Your approach sound good, I finish mine on the grill or in the smoker. @Todd_Shewman_38102 had some good suggestions, water on the grill to 130 -140° F will retherm them fairly quickly, then just grill to finish. This would help avoid being over cooked.

wattzzz

Thanks guys for all your thoughts. Also, I was thinking about using smoked salt in place of the regular salt when seasoning the ribs before going into the sous vide bath. Do you think any problems will arise from doing this?

fisher23

I don't think that would be a problem. I season mine before I bag and cook them so you will just be adding a little more smoke flavor.