Sunday ribs, Saturday cook

JasonWirth_68226

Trying sous vide ribs. 74C for 12 hours. Started during the Cubs game and will be eaten during the Bears game.

I've never cooked ribs before so I'm starting with soy sauce, liquid smoke, and a touch of brine @ 5% salinity.

Vessel is a cooler. I had to use tongs to prop the lid open otherwise the weight of the lid hits Joule's off button.

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Comments

mattpope

I did the 24 hour version and the came out delish. Normally, I smoke my ribs outside, but my wife wanted something different. Please post a follow up on the shorter time.

wolfiegirl

Good luck! I typically do the 24 hour cook as well so I'm interested in how a 12 hour cook works out!

meyer8863

Let me know how it turns out! I'm always worried about using soy sauce and brine in the bag (at the same time) due to the fear of over-salting. If it works, I want to know about it!

JasonWirth_68226

A couple things were learned in ribs v0.1

The ribs were super tender and fell off the bone. I might cut the time down to 6-8 hours next time to see if how it changes.

**The most important ingredient is thinking!**

These ribs are making me thirsty!!!

The ribs were brined and finished with a rub. I didn't think too much about the rub but even though it was "artisanal" the main ingredient was salt. Half were sauced an half were naked. The naked ones came out way too salty. I should have thought more about where the salt comes from. That said, the beer certainly tastes really good!

The moral of the story, think about salt. If the run has salt then don't brine. The salt of the rub will dry brine. Or use a rub without any salt added.

wolfiegirl

Lesson learned by anyone who brines. Ditch the salt in a recipe if you brine first. I can testify that once you double salt, you learn and never do it again!

Good job!

JasonWirth_68226

BTW, what happens when you cook them for 24 hours? These fell off the bone, so I'm not sure what more you can achieve.

mattpope

I have only done 24 hour version once and they fell off the bone. I suspect the other differences may be texture. I haven't personally tested this, but CS has a series on beef ribs using different times and temperatures. https://www.chefsteps.com/activities/beef-short-ribs-your-way

mattpope

Yup, already made that mistake!

BradLaur_1663831

Nice recept! Thanks