Go to the Recipe: Sous Vide Barbecue Beef Short Ribs
Is there an advantage to using bark builder and smoking it, or is that overkill?
The recipe says 1% of the mass of the short ribs for kosher salt but it is actually 0.5% of the weight of the ribs on the recipe. The masses for brown sugar and molasses also seem to be off. Which numbers are we meant to use?
Agreed with below; I loved the old recipe. Could we link that to this new one?
It is great that you followed the suggestions to include a note on what is changed in your recipe updates. I would like to suggest you keep the original recipe as a link within the updated recipe. Sometimes we like the original (stuck in our ways!), and having it disappear on us is disconcerting.
I would follow a similar process to https://www.chefsteps.com/activities/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required Adjusting time/temp/seasoning for beef ribs rather than pork ribs. You can see a beef rib temperature comparison here https://www.chefsteps.com/activities/beef-short-ribs-your-way.
I don't have smoker, so can you tell me how to cook this only with sous vide, please?
Since smoke is mostly a "surface effect," smoking then sous vide is going to 'wash' most of the smoke particulate off. If you insist on smoking first, a smoke-roast at the end is going to be a lot better at restoring the smokiness, I'd think.
I agree. I smoke the meat until it reaches the temp I intend to sous vide at, and then put it into the sous vide.
ChefSteps - are you able to make this in advance and freeze? if so, please share best practices.
I am a big fan of ChefSteps and of its passionate followers but this recipe as presented is sequentially ass-backwards, which I believe is why so many are experiencing dryness in the finished product.
I frequently smoke/sous-vide/grill meats, fish, and fowl. I have found the correct sequence is first to smoke, then to sous vide, then to finish briefly over high heat. Smoke the ribs (without glaze) first for an hour or two. This allows the smoke to permeate the meat. Then bag and sous vide for desired time and temp. When done, allow to rest and cool in the sous vide bags to reabsorb some of the liquor. Remove from bag, dry outside well and slather with sauce of choice to glaze. Can remain at room temperature for hours or proceed to finish immediately. When ready to serve, grill over high heat briefly to create crust on exterior while continuously slathering with more sauce. Inside remains juicy and moist, outside achieves great char, glaze and sweetness. Try it with pork, chicken, beef or thick fish fillets.
@Grant
"In Texas, beef barbecue is king. And many purists discourage sauce—in the central part of Texas, most barbecue joints don’t even put it out. The pitmasters of East Texas are more permissive about the use of sauce on their ’cue, but it still ain’t no gloppy red sauce. Beef barbecue, in all its succulent flavor and smoky goodness, calls for something simpler. Something that will coat and complement the meat, not mask it."
"East" is the key word there. Texas is a big 'ol state with lots of different types of BBQ. As someone who lived in East Texas, I can tell you there's plenty of BBQ sauce. Pleeeeenty.
east texas bbq sauce as a glaze?
texas bbq is nothing more than salt and pepper on the meat for treatment before getting smoke
Yes: Beef Short Ribs Your Way
Check this out: Beef Short Ribs Your Way
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!
Based on my very expensive experiment I think 185 for 12 or 158 for 16 would be better.
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?
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!
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...
can the ribs go longer than 12 hours sous vide or is 12 the max?
can the ribs be held at a lower temp. until ready to smoke? say 140 5-6 hrs.
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...
158/12 per 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
So what's the right SV temp? Is it 12 hours at 185 (per video) or 12 hours at 158 (per written recipe)?
My smoker's lowest temp is 90 degrees / 194 Fahrenheit; how long should I smoke the ribs?
@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
Maybe because you are o lye using flats .... Try doing a full packer ... The point will be amazing ....
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 ...
is it possible to the same thing with onterib ?
Is there an alternative to the smoking step? I dont have a smoker.
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.
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
Y'all are sinful... I love it.
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.
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.
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!
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.
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.
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 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...
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 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.
Has anyone tried using the same method above on a Brisket before?
What smoker did you use in the video?
Whole Foods can provide them.
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?
72 hours. It will still be dry though. There is very little fat or collagen in most brisket.
- originally posted by Grant Lee Crilly
If I was preparing brisket the same way, at the same temperature, how long would you recommend cooking it for?
Yes. This is perfectly fine.
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.
