Go to the Recipe: Sous Vide Barbecue Beef Short Ribs
If I ever want to skip the smoking step, do I need to keep in sous vide bath longer than 12 hrs at 70C? Also, no salt needed?
12 hours would be fine for the texture. No salt needed during the cooking step.
Thanks for the tips! I usually do the short ribs at 61C or 62C for 48 hours. Really looking forward to 70C for 12 hours. (I posted a photo earlier on my CS page.) Assuming there will be less moisture loss.
How to do the smoking step without a smoker? Im wondering to use an open charcoal fire to get a little warmth and smoke and to dry a little the glaze. Hope not to ruin your recipe though.
Although you won't get the same result, you can use the technique we use http://www.chefsteps.com/activ...
Looks beautiful! How did you decide on the cook temp 158 F? versus a lower temp for longer, as Gary mentioned.
Looks awesome! I'm going to give it a shot. Similar times for pork ribs?
What about with a stovetop smoker or smoking gun?Alternatively, would it make sense to add a little liquid smoke to the sauce?
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The music in the video makes me feel like I’m at a meat ballet.
Stove top smoker will smoke up your whole apartment, and you have essentially no control over the temperature (plus, in the oxygen starved environment, that smoldering wood generates lots of carcinogens). A smoke gun generates high-quality smoke, but it's not practical to run this for the 3 to 4 hours you would need to develop a true smoked flavor and appearance.
Lower and longer can be great, but we choose this because it's a bit more approachable and is still a great result. Suggest you experiment and enjoy short ribs frequently to sample the range of textures that are possible.
Made these over the weekend and they came out great. The glaze was also very tasty.
Do you suggest ice in the smoker like your pork ribs for these too?
Yes. We always use this trick to control the smoker temperature and keep the humidity fairly high.
The flavor was great but man, your butcher must be a lot better than mine. I ended up with about 50% fat that I had to carve away. I think I'll stick with brisket.
You should not end up with anything like that kind of fat content. You want the center plate from ribs 8 through 12, where the meat is thickest.
Ahh, that was the mistake. I didn't get a center plate but ribs from one of the ends. Lot's of fat and not much meat.
Hi guys, just wondering can I sous vide the short ribs, then chill them and then bring them up to core temp at a later stage to then smoke them? I want to smoke them a few days later but sous vide them earlier so its done.
Yes. This is perfectly fine.
If I was preparing brisket the same way, at the same temperature, how long would you recommend cooking it for?
72 hours. It will still be dry though. There is very little fat or collagen in most brisket.
- originally posted by Grant Lee Crilly
I'm in seattle area too, but can't find plate short ribs at grocery stores, cash and carry, or restaurant depot. I can only find the chuck short ribs. Any suggestions on where to buy?
Whole Foods can provide them.
What smoker did you use in the video?
You might consider "The Smoking Gun" as a way to get the smoke flavor onto the ribs, and use the glaze to absorb it.
Has anyone tried using the same method above on a Brisket before?
I have and its dry, I have yet to try a brisket in this world that is not dry. Brisket is best ground and made into sausage in my mind.
If I have the time for the sous vide step, does anyone think it's preferable to cook for 12 hours at 158F or to do a 72 hour cook in the low to mid 130's? After cooking in the water bath, I'd be smoking for a few hours with oak wood. Of course, I guess I'd have to keep the smoking temp really, really low if I go with a 72 hour cook at ~135F (otherwise, what would be the point of a sous vide at the lower temp if the smoker is going to raise the internal temp of my meat into the 150's or 160's?).
Any suggestions would be greatly appreciated!
I have tried both brisket and ribs and they both came out dry. I don't know if it's coincidental, but anything sous-vide and barbecued seems to come out dead dry. Today I cooked the pork shoulder recipe, the salmon recipe, this recipe, and also a brisket. Now - the pork and the salmon were both out of this world - while both ribs and brisket were dead dry. I am not sure if I am doing anything wrong, but I followed the directions for the ribs - maybe it's just the quality of the ribs, I don't know, but I am somehow not very comfortable with trying sous-vide + BBQ again...
I just did brisket. 64 degrees c for 60 hours and then smoked for 4 hours. It was amazing, not dry at all, very succulent.
I did Pork Ribs for 36 hrs at 131 (to alleviate the bacteria issue) and found it to be too long as the meat was falling off the bone which made it hard to pick & place in the smoker. Incredibly tasty though. I also brined them in a brine from the John Currence cook book, Pickles Pigs and Whiskey which is AMAZING.
What would happen if you cold smoked the ribs prior to cooking in the water bath? I have a big green egg which I can get to stay at 150 for hours no problem, the issue would be having to pull the grill, probes and possibly plate setter to add new wood chunks.
Trying this recipe now, really exited! What kind of knife are you cutting the meat with on the video in the end? The steel texture looks beautiful!
Try using larger chunks, or even small hardwood logs. I have done the latter frequently with my medium BGE, and have maintained smoke at points between 140 and 200F for over 18 hours - without need to adjust wood or equipment.
to properly BBQ ribs you need to use a pit and hold the temperature at about 150 - 175 for 4 to 6 hours depending on how thick the meat is. There is no other way to get that smoking fired taste. a few jalapenos on the side are also required when eating.
Y'all are sinful... I love it.
I made this dish and really liked it. I'm a BBQ guy from way back. Then I got to thinking about how much I enjoy thinly-cut short ribs grilled kalbi style. Is there a way to prepare, cook and finish a whole rack of beef short ribs to get those Korean flavors instead of the BBQ ones? Maybe just brush on kalbi sauce at the end instead of BBQ sauce? Thanks for any thoughts. -Russ
Is it possible to glaze the ribs, with the sweet and sticky bbq glaze, a few hours before the sous vide ending time and vacuum them again and continue sous vide cooking?
thanks.
Is there an alternative to the smoking step? I dont have a smoker.
is it possible to the same thing with onterib ?
Video shows a SV temp of 185 and recipe is at 158 .... Which is it ? I cook my short ribs and brisket at 133 for 72 with excellent results .. This brisket was also smoked for three hours after SV ...
Maybe because you are o lye using flats .... Try doing a full packer ... The point will be amazing ....
@Brad Do you find that the meat is always tender enough? I've had mixed results with SV short ribs followed by smoking - it might be inconsistencies in my meat, but I find they can end up being a bit dry. I find I get a lot more success with pork ribs which I usually brine, SV at 60C for 48hrs before smoking - they retain texture and have incredible tenderness without actually falling off the bone
My smoker's lowest temp is 90 degrees / 194 Fahrenheit; how long should I smoke the ribs?
So what's the right SV temp? Is it 12 hours at 185 (per video) or 12 hours at 158 (per written recipe)?
It may sound crazy but I've just finished cooking mine at 136F for 48 hours and popped them in my smoker to finish them off. These will be rare but due to the cooking duration, their connection tissue will have broken down, they'll be tender and have some pin to them. It's really similar to cooking a brisket though less a day of cooking time, to some extent your temperature controls degree of doneness or color appearance, and cooking duration addresses the beef's tenderness. I'd suggest you play around and experiment a bit and you'll find the range or temps you prefer. J
158/12 per recipe
The first time I saw this recipe was on chef's steps' Youtube channel... I can't remember why I 'phoned-in' the glaze but I literally just used hoisin sauce right out of the jar. IT WAS AMAZINGLY GOOD. So much so that I've made it ten or more times since then without changing the glaze and everyone wants to know the secret...
can the ribs be held at a lower temp. until ready to smoke? say 140 5-6 hrs.
can the ribs go longer than 12 hours sous vide or is 12 the max?
There are a lot of alternatives, including a stove top smoker. I cheat sometimes and put liquid smoke in the sous vide bag before I seal it...
Hi Ben, thanks for the great walkthrough! I'd like to try this recipe, but I don't have a smoker. So I'm planning on finishing them off in the oven with some stick BBQ sauce. Would this change the time/heat combination of the recipe? I'm aiming for a brasy fall of the bone texture. Thanks!
Could you brine the beef ribs using the same techniques you guys did for the brisket? And is it also possible to sous vide the whole thing for the 24 hour mark at 185F and result in smokey tasting fall off the bone beef ribs?
Based on my very expensive experiment I think 185 for 12 or 158 for 16 would be better.
This might be what you're looking for, as far as the temperature: Beef Short Ribs Your Way. As far as the smokey tasting, that will depend on the seasoning you apply to the ribs.
Good luck!
Check this out: Beef Short Ribs Your Way
Yes: Beef Short Ribs Your Way
