Go to the Recipe: Apartment Ribs
Any brand recommendations for liquid smoke?
I've updated the recipe to link to the brand of liquid smoke we recommend.
Perhaps some smoked salt on the ribs during sous vide might've made for a deeper penetration of smokey flavor.
- originally posted by J
If I want to try this on beef short ribs, do the temperatures translate well?
For beef short ribs, you might like this: http://www.chefsteps.com/activ...
It helps, but it also tends to "ham" the meat, which changes the texture in a way that doesn't strike us as an authentic rib.
I was wondering the same,thing. The beef short ribs recipe you have pointed to requires a smoker. I live in NYC on the 9th floor - I'm afraid a smoker is out of the question. So, I love the "apartment" concept for giving something a BBQ flavor. How would you adapt the Apartment Rib Rub for Beef? By the way, I made it today and my apartment smells really good! And how about putting a little of that liquid smoke in the bag/brushed on the beef or pork in the bag before the sous vide cook?
I made them...they were fantastic...even left over two days later! I am going to use the Apartment Rib Rub as part of my xmas gifts.
Hey Guys, on the Polyscience site they suggest cooking baby back ribs at 140 F for 48 hours...is there a noticeable difference cooking them faster at a higher temperature?
Yes, the texture will be different. We suggest trying both ways to see which you prefer. Ribs are a very personal thing.
Made these yesterday! So good! It will now be my go-to Rib recipe. Thanks!
How would you change the cooking time for side ribs?
I would actually start out with the same combination of time and temperature, as I would expect a pretty good result anyway. If I wanted them a bit more tender, I would increase the cooking time by 10% to 20% to start.
Just bought a rack of ribs to try this out, and it came conveniently packed in a cryo-vac plastic vacuum pack. Since I don't yet have a vacuum packaging system, I am still bagging in Zippies, and I'm very tempted to cook the ribs in the cryo-vac in which they came to avoid the imperfections inherent in that technique. I've read up on the bags, and they seem safe at these temps -- and I'm willing to take my chances -- but it would mean postponing the salting step until after they come out of the bath. Should I give my plan a try? Or is the salting step too critical to the cooking process to postpone?Really enjoying this site, by the way -- a truly magnificent resource and source of constant encouragement and inspiration.
I've often cooked them in those cryovac bags (they are perfectly fine). I would give this a try.
Well, that was really good!! I'm guessing it might have been easier to get the sinew off uncooked rather than after cooking in the cryovac -- but no doubt less effort than dealing with re-bagging -- and it all worked out extremely well. Almost too quick and easy -- maybe next time 140 for 48 hours to compare. I'm thinking that some honey might be a good addition to the glaze. Thanks again for the great recipe.
You're welcome. Glad it worked well for you.
So is the conclusion that beef spare ribs would not work well at this time and temperature?
Thanks! I just tried these as my 2nd sous vide attempt since getting my sous vide creative series. The first being some great 75 C eggs. In a pinch I used ChefSteps house rub instead of the apartment rub and I thought they were delicious.
Hi All,I'm hoping to adapt this recipe to sous vide brisket, which seems like it could also benefit from the smoky finish. Any reason this wouldn't be a good idea?In addition, I'm considering either brining the brisket beforehand, grilling the brisket (to begin maillard reaction flavors), or both. Any thoughts for compatibility with this recipe?Thanks,Bryan
As an update on this, I tried the rub with brisket: fantastic! Highly recommend. Best when used on the nose or point of a brisket, rather than the flat.I found that grilling the brisket was necessary (I couldn't taste the difference). Brining was fine, but not when I tried to combine it with longer cooking times (e.g., Thomas Keller's brisket method); I suspect this is due to the curative nature of the salt.
How would you adapt this recipe to baby back style beef ribs (not short ribs)
Instead of using liquid smoke, could one finish the meat in an apartment-style grill? (I guess you'd get the smokiness from dripping fat.)
Just curious, but what is special about the 167 F degrees? E.g. is that the temp when collagen renders?
Hm...answering my own question, some BBQ sites are asserting the temp that collagen renders is 170-190. Which is a few degrees above this recipe and way above the "traditional" sous vide rib recipes that are 140 F for 24-48 hours.
So, will collagen render at lower temps (say 140 F), if just given time? Similar to how lower temps kill bacteria, but just take longer, would the collagen in meat follow the same sort of "lower temp == longer to render" pattern?
I am thinking that surely it does, otherwise these low-temp sous vide rib recipes (140 F) would result in tougher meat?
we actually are not trying to render the collagen. This way the ribs have a bite, snap crunch to them but still bite off the bone. You could go longer or up the temp if you want more tender ribs.
Has anyone tried this technique for pork shoulder to make pulled pork? Any tips?
I have grass fed beef ribs in my freezer and I'm lost in how to cook them. Thinking Sous Vide is the magic way but I don't know how to adapt this recipe for that. Can you please help? Thanks for everything you do.
There is any substitute for liquid smoke ?
I am from Poland and it is hard to find liquid smoke in my country.
These were PRETTY awesome!!!!!
These were the best ribs I have ever made. I am wondering how people might suggest something similar with country style ribs.
I was worried about the same thing with the kosher salt pre-sous vide. So the Bonfire salt might "ham" the meat, but the kosher won't? Just trying to get it straight in my head.
I don't know if I'm just an idiot who can't follow recipes or what, but I thought these were terrible. The rub tasted like nothing I would equate to barbecue.. it was very salty and had a distinct flavor of mace. Pretty much everyone who tried it rubbed it off and put sauce on it instead. What the heck did I do wrong? I just double-checked the amounts on here and I did it exactly as listed, scaled to half. Maybe my scale is broken?
This recipe is ok but better off cooking ribs at a higher heat almost to a boil for and hour and a half than putting in a casserole dish and smothering in BBQ sauce cook at 350 for 30mins and than about 5-10 mins on broiler setting to get the BBQ to glaze.
I agree that the recipe calls for too much salt and mace. I used 40g of salt and 15g of mace for the recipe scaled to 1/2. I also cut back a little on the cumin and used hot paprika since I like them spicy. If you're looking for a fall apart texture, you could cook them at a higher temperature, but I like a little bite to the ribs while still releasing from the bone.
I did these once with baby back ribs at the recommended temperature and didn't much care for them. The came out too dry and chewy for my tastes. The next time, I did St. Louis-style ribs at 145 for 24 hours and they were absolutely amazing. Some of the best pork ribs I've ever had!
I will agree with some of the other commenters that depending on how heavily you coat the ribs in the rub, you may wind up with the ribs being too salty. I simply put less rub on them the second time around, and also ate them with the fantastic Chefsteps potato salad.
According to the amazing ribs guys St. Louis and other style ribs add two hours
Thanks Bret! I take it you mean the same temps but 2 hours extra on the Sous Vide time. Correct?
Your scale is not broken, they are salty as f#$@!, I really wish I would of read the comments.
I did this in my ice chest and had two digital and one candy thermometer. The temps ranged from 155 to 170 depending on which one I read. I went with it for the four hours sugested. The meat came perfectly. Alas, the rub ruined them, I thought it was to much salt should of went with my gut. Anyways, everything I have cooked so far has been amazing, even with inaccurate temperatures and cooking in a beer cooler.
I tried this yesterday and while the ribs turned out good, I id not care too much for the rub. Found myself actually wiping off the rub. The rub was way too salty.
Thanks for the feedback, Bruce.
One things to keep in mind great aroma in house=lost flavor. Not just for ribs.
I tried you method but made it even simpler. (1) Remove sinew. (2) Sprinkle on some rub. (3) Bake 9+ hours at 185 f. (4) Remove foil, brush on glaze made of BBQ sauce and molasses, and grill in oven for a few minutes and then flip the ribs, brush on more glaze, and grill that side. Result was outstanding.
Came out perfect, couldn't tell it wasn't smoked...
https://instagram.com/p/BHtabBCgR60/
You can order it online. I buy mine from a german webschop www.finefoods-online.com
can you add fish in the indoor bbq series ?
Are you grinding all of the spices together before applying them to them ribs
In Sweden we have a thick type of ribs that is quite common, but im having problems getting the best results, the often end up pretty dry on the meatier part. Any ideas?
https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTekXjYIWdc6JSpL7E1MNyotUohdLbimSuY-ZY7CRPMYdQ_vrHLrb4xOg
I’m not a meat eater so one of the things I appreciate about ChefSteps is the ability to create consistent amazing dinners with products my family loves. The only change we make is to use a homemade bbq sauce before putting the ribs in the oven. My husband and neighbors beg me to make these ribs!
I did this following. It's super salty what am I doing wrong?so salty I trashed the whole rack. 3 lbs of ribs roughly 20 Oz salt
3 lb of ribs = 48 oz
0.5% of rib weight = 1% of rib weight divided by half = 0.48 oz / 2 = 0.24 oz (about 7 g salt).
How did you arrive at 20 oz?
This had to have been a miscalculation. Although it makes little sense for Chefsteps to call for salting the ribs and also have salt in their rub.
Yes I believe Calvin miscalculated the salt weight for 3# of ribs, it should have only been 6.81g of salt for 3# of ribs. We have the salt separate for the ribs and the rub because we want the meat to be seasoned through during the Sous Vide process when we are not using the rub in that step. Then the rub is applied later.
How the hell was you even able to apply 20oz of salt on rack of ribs. 20oz salt is by volume pretty large amount of salt. You dont need somebody to tell you thats too much
how would i try this without a sous vide?
