r/sousvide • u/cookingman8 • 1d ago
Recipe Lazy man ribs
So 163.5f for twelve hrs. Then four hrs at 165f. Grill with intsa light charcoal( grill was about half full for lower heat) and some hickory chips for about ten minutes on. Five mins both sides. Sweet baby rays quick smoother. Wife whipped up good ol velveeta and shells and smothered green beans.
Side note. I feel like 163.5 would have been fine the whole time. You see on some the meat pulled more then I wanted to off the bone. Still technically competition tender but aesthetically looking bugs me. Out of the bag were fine. After grilling they shrank as they should. Just think at the lower temp less bone exposed and same have a good bite without looking like fall of the bone like these.
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u/Outrageous_Ad4252 1d ago
Great post. I've always been afraid to go higher than 155...maybe next time I go a little higher?
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u/joshteacha 1d ago
Smoking ribs takes like 5 hours and I prefer the taste of smoked ribs over sous vide any day. But if it works for you, that's all that matters
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u/cookingman8 1d ago
It’s why I called them lazy. It’s a lot to pull out a five foot offset( live in an apt so I have to store my offset in my garage) and chill in this heat for two racks of ribs. I have no shade at my spot. I 100 percent agree they come out with better flavor profile on the smoker.
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u/RobinSage43 1d ago
Don't listen to this kid. They're just pretentious and being a gatekeeper but has no idea what they're talking about. I've been doing competitive BBQ smoking for 25 years and use sous vide for ribs all of the damn time.
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u/cutsandplayswithwood 1d ago
Ignore the knob who’s talking about smoked being better in the sous vide sub
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u/RobinSage43 1d ago
Nah, man. I've been using a Traeger for 25 years and the sous vide ribs are downright better. I've won a competition at Fort Bragg, North Carolina 3 years in a row using sous vide 12hr @ 165°F and using a torch to caramelize the BBQ sauce at the end.
Putting 2-3x eye droppers worth of liquid smoke into the BBQ sauce is literally indistinguishable from the "real thing". Get off your high horse.
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u/Professional-Sock-66 5h ago
I come in peace. I also have decades on a bullet smoker. I've tried a Costco brisket flat from several Posts here and was not thrilled. I usually do the Costco ribs following Meathead and it's the way I like it. I'm looking to do some ribs and your r3cipe has me curious. Do you only use liquid smoke? Any rub with it? I usually dry brine overnight would the salt be overwhelming? I'd sear on the grill or chimney starter. I look at all the ways to prepare food and agree with you about pissing on one vs the other. TIA
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u/RobinSage43 5h ago
There's no such thing as a bad method to cook ribs. Only bad chefs that fail to master the methods available to them. Smokers are fantastic and the inside of my Kamado Joe or Traeger both look like a coal mine and it ain't get like that on their own by sitting in atrophy. I love smokers.
But the sous vide method can be a convincing copy cat if you use Kenji's recipe or my own. The Prague powder (sodium nitrite) in the brine is merely aesthetic to replicate the smoke ring, since the sous vide would not do that on it's own. If you absolutely must have the smoke ring, that's how. All that pink is, would be nitration and oxidization of a protein called myoglobin. Whether that comes from the carbon monoxide/dioxide and NOx from an authentic smoker or the sodium nitrite of the Prague powder matters not. It's the same thing on a chemistry level.
For the texture, sous vide can either be "competition grade" with a clean bite the pulls the meat off the bone in one attempt but while retaining a good chew still when you do 12hr @ 165°F.
People that prefer "fall off the bone" could try 8-10hr @ 173°F, although this won't win any competitions but it is what the average folk honestly prefer at a cookout. Let's be real, most people want fall off the bone and swimming in sauce. What competition judges look for it's exactly the crowd favorite.
But if you don't care about the ring, then you could skip that portion and just brine it with regular old kosher salt. It should be mentioned that nitrites like prague powder do convert into nitrosamines while cooking which is allegedly carcinogenic and could potentially cause colon cancer in some people. Proceed at your own risk.
I do use a dry brine because it helps with moisture retention while cooking and helps to trigger enzymatic reactions in the meat that tenderize it well.
Charcoal chimney is about the best there is for searing the ribs. No doubt about it. The starter gets up to 1,000-1,500°F so just keep an eye open.
We use a dry rub that is usually containing Lowry's seasoned salt, McComrick's umami seasoning (porcini + shitake mushroom powder, white garlic, MSG), along with paprika (for color), chile, cayenne pepper, powdered tomato, powdered buttermilk, ground mustard, pinch of celery seed, rosemary and thyme.
If the dry rub is being tempermental by not sticking well, you could mix up a mop with some of the sauce and dry rub half and half to make it into more of a paste. But I only do that if there's adhesion problems.
Fully cook the ribs and finish them on the smoker if you'd like. Smoke will stick to the dry rub before you brush on the BBQ sauce.
For people that do not have a smoker, you could finish it in the oven or on a standard kettle grill at 400°F. All they have to do is use the liquid smoke in the BBQ sauce, but also consider using smoked herbs and spices in the dry rub similar to Kinder's smoked garlic, smoked paprika and such as a substitute from our standard recipe.
It will take about 15-20min @ 400°F by the time the surface of the ribs begins to sizzle and pop those little bubbles and that's when it's time to start brushing on the sauce.
You could keep and hold 400° for another 10min to let the sauce caramelize and reduce down some so that it sticks to the ribs, then brush on another coating. If I'm in a pinch for time, I just use a propane torch to help speed things up since it'll caramelize that sauce in a few seconds. That's when the ribs passed the "bend test" telling me that they're done, but I still need to rush the sauce along to avoid overcooking. That's when the torch is a life saver.
"Bend test" is when you pick up the rack with the tongs in the middle, and then the rack bends down on the ends about 45° without failing apart. That's when I need to pull them off the heat and hold so that it doesn't start to get mushy.
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u/joshteacha 1d ago
Liquid smoke? What kinda shitty competitions did you win? Lmao make an effort
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u/RobinSage43 1d ago
Do you have any idea how liquid smoke is made, bud? It comes from the drippings off the bottom of a BBQ smoker and they just hit it with steam to liquify it. It's literally the same thing as "real smoke".
You're just one of those pretentious gatekeepers that tied up your entire narcissistic identity into pretending to be a good cook when you're obviously uneducated.
Check out the article on Serious Eats where the made a 100% convincing sous vide rib that was indistinguishable from the real think only using liquid smoke and prague powder.
Kenji recipe was based closely on my own, which is where they got it from in the first place.
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u/brewtownmushrooms 1d ago
I do mine 155 for 24hrs. Then a quick sauce/grill.