Anyone doing sous vide smoked ribs?

iveofione

iveofione

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I did ribs on the Slow N Sear today and they were--slow! They were good-the best I have ever made-but still not great and required a lot of attention. Maintaining a steady temp all day with charcoal isn't real easy. I am going to try using sous vide to get the proper doneness, chill them, then bring them back to temp while smoking them. Have any of you guys done this? Ribs have always been vexing to me, I never seem to get the same results twice. Unlike sausage gravy which I can make repeatably while half asleep, ribs always seem to trick me. I want to devise a repeatable method for making acceptably good but maybe not great ribs. Suggestions, advice, criticism all welcome.
 
Have you tried the snake method for charcoal? Consistent temp for hours once you get the vents right.
 
I put a dry rub on them overnight, then cook them in the oven, covered, at a low temp until nearly done, then transfer to the grill and baste with BBQ sauce turning several times until just before the bones get really loose.

I like the store bought Bone Sucking Sauce, unless I make my own.
 
I have tried them several times via sous vide, then finishing on the grill for a nice crust. While consistency is on point, flavor (e.g. smoke) will never quite match actually smoking them and taking the time to babysit on the smoker if necessary. I tried liquid smoke, and that helped, but still wasn't quite right.

My compromise has been doing them in the Traeger, but that still doesn't give me enough smoke that using actual wood on my charcoal grill.
 
Zak said:
I put a dry rub on them overnight, then cook them in the oven, covered, at a low temp until nearly done, then transfer to the grill and baste with BBQ sauce turning several times until just before the bones get really loose.

I like the store bought Bone Sucking Sauce, unless I make my own.
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I basically do the same thing…and use the same bbq sauce…
 
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aside from the actual cooking, methods, I'm similar to others here who dry rub overnight (or at the very least, 4hrs), cook/smoke, bbq sauce of one's choice, cook/smoke. Or just use the 3-2-1 method (modified to what you're cooking with).
 
I admit, I use my sous vide almost never. Bought it, tried it a couple times, and forgot. Now it sits in the back of the pantry. Shoudl probably give it another go for a steak or something.
 
Josh said:
I admit, I use my sous vide almost never. Bought it, tried it a couple times, and forgot. Now it sits in the back of the pantry. Shoudl probably give it another go for a steak or something.
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Mine gets a lot of use, especially in winter. Standing over a grill in the snow and 20 degree weather has lost it's charm, if it ever had any. Instead I sous vide steaks in a large stockpot with aluminum foil as a cover. No dedicated container is actually needed unless you are doing a lot at a time.

Steaks are always done the same, 132 degree water for 3 hours then into a cast iron skillet to sear at about 500 degrees. Finish with garlic butter and maybe a sprig of rosemary. Repeatable, dependable, only the quality of the beef is the wild card.
 
Matt B said:
I don't know about quick ribs or alternate methods for ribs other than old school smoking them for hours until they're done (because if I'm gonna make ribs, I'm gonna do it up proper) but I am going to recommend this sauce over any stuff from the store. https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe/
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Sauce is very similar to the one my Dad made back in the 60's when we got our first Weber charcoal grill.
I omit the spicy stuff because of my better half's constant battle with indigestion issues.
I can "hot" up at the table.
 
Josh said:
I admit, I use my sous vide almost never. Bought it, tried it a couple times, and forgot. Now it sits in the back of the pantry. Shoudl probably give it another go for a steak or something.
Click to expand...
Ditto…
 
iveofione said:
Mine gets a lot of use, especially in winter. Standing over a grill in the snow and 20 degree weather has lost it's charm, if it ever had any. Instead I sous vide steaks in a large stockpot with aluminum foil as a cover. No dedicated container is actually needed unless you are doing a lot at a time.

Steaks are always done the same, 132 degree water for 3 hours then into a cast iron skillet to sear at about 500 degrees. Finish with garlic butter and maybe a sprig of rosemary. Repeatable, dependable, only the quality of the beef is the wild card.
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Ive, do you end up with medium rare?
 
I’ve had one for many years…then like most, put it away for awhile…I usually use it to keep multiple side warm during holiday meals. But lately, I’ve rediscovered using it more frequently…
 
iveofione said:
I did ribs on the Slow N Sear today and they were--slow! They were good-the best I have ever made-but still not great and required a lot of attention. Maintaining a steady temp all day with charcoal isn't real easy. I am going to try using sous vide to get the proper doneness, chill them, then bring them back to temp while smoking them. Have any of you guys done this? Ribs have always been vexing to me, I never seem to get the same results twice. Unlike sausage gravy which I can make repeatably while half asleep, ribs always seem to trick me. I want to devise a repeatable method for making acceptably good but maybe not great ribs. Suggestions, advice, criticism all welcome.
Click to expand...
Ive,

You might consider smoking for a little while first, and then transferring to sous vide. You'll get better bark and pellicle going smoke first. 45 minutes to an hour of smoke, bag it up with a splash of apple cider vinegar, sous vide at 160 for 2ish hours ought to do it. Then back on the grill to tighten that bark up and sauce if you like. Searing steaks after sous vide is the way to go, but ribs would be best the other way around.
 
I've been doing ribs carnitas style lately. Season ribs and pressure cook for 45 minutes in OJ. Finish on grill for 15 minutes while thickening sauce with corn starch. Quick, tender, and way better than traditional 3-2-1 ribs. Want some smokey flavor, add some chopped chipotles in adobo to the braise.
 
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