Short ribs
Moderator: TBBQF Deputies
- norcoscia
- Pilgrim
- Posts: 5
- Joined: Sat Sep 30, 2017 10:48 am
- Contact:
Short ribs
Hi everyone, my first post coming over from a different site that went belly up. Hope this is the right place for this cook.
Some short ribs (one boneless and the rest bone in) about 4 hours on my smoker (around 200 degrees) after a generous dusting of rub, then placed into my sous vide for ~48 hours (at 145 degrees).
Sauced, then seared on my weber just until they picked up a good char. They tasted great - thanks for looking!
Some short ribs (one boneless and the rest bone in) about 4 hours on my smoker (around 200 degrees) after a generous dusting of rub, then placed into my sous vide for ~48 hours (at 145 degrees).
Sauced, then seared on my weber just until they picked up a good char. They tasted great - thanks for looking!
- OldUsedParts
- Deputy
- Posts: 21605
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Short ribs
First of all Howdy and Welcome to the Forum - - - why not drop by the Wanted Thread so the other Members can say Howdy as well
As far as those bonz go, they look great BUT 48 HOURS
As far as those bonz go, they look great BUT 48 HOURS
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Short ribs
Welcome
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
- norcoscia
- Pilgrim
- Posts: 5
- Joined: Sat Sep 30, 2017 10:48 am
- Contact:
Re: Short ribs
Thanks for the welcome - 48 hours worked great - I have had some chewy short ribs so wanted to make sure these were tender - heck, I have some home made pastrami coming out tonight that has been swimming for about 72 hours
- outlaw
- Outlaw
- Posts: 1318
- Joined: Sun Jul 02, 2017 10:14 am
- Location: Arlington, TX
- Contact:
Re: Short ribs
Look great. Sous vide is kinda fancy for us country folks but if you have one, and the time, why not. That method defines tender. Welcome to your new addiction.
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
- CaptJack
- Outlaw
- Posts: 2005
- Joined: Tue Jun 18, 2013 3:26 pm
- Location: Houston
- Contact:
- Williep
- Outlaw
- Posts: 2234
- Joined: Tue Dec 10, 2013 7:57 am
- Location: Baytown, TX
- Contact:
Re: Short ribs
Welcome and those look good.
-
- Outlaw
- Posts: 1325
- Joined: Thu Sep 15, 2016 6:19 pm
- Contact:
Re: Short ribs
Nice to meet you. I think you will fit right in here.
- woodenvisions
- Chuck Wagon
- Posts: 5710
- Joined: Sun Aug 02, 2015 12:37 pm
- Contact:
Re: Short ribs
Dude !!!.
Or..
Dudette....
Welcome, and u nailed it !!
Btw, those Home Fries are STELLAR !!!
Or..
Dudette....
Welcome, and u nailed it !!
Btw, those Home Fries are STELLAR !!!
- Sailor Kenshin
- Chuck Wagon
- Posts: 5479
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
Re: Short ribs
I know sous vide is a thing and that I don't understand it, but those ribs look delicious!
Welcome aboard.
Welcome aboard.
Moink!
- outlaw
- Outlaw
- Posts: 1318
- Joined: Sun Jul 02, 2017 10:14 am
- Location: Arlington, TX
- Contact:
Re: Short ribs
Sailor Kenshin wrote:I know sous vide is a thing and that I don't understand it, but those ribs look delicious!
Welcome aboard.
Pretty good write up here Sailor. I became aware of it watching some of the cooking shows. If I didn't already have so many gadgets I would probably get one.
https://answers.yahoo.com/question/inde ... 712AAkib7D
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
- norcoscia
- Pilgrim
- Posts: 5
- Joined: Sat Sep 30, 2017 10:48 am
- Contact:
Re: Short ribs
Not sure this is the right place for Pastrami but listing here since it was in the same smoker as the short ribs (for the same amount of time) - The pastrami was left longer in the sous vide, 72 hours (same temp 145). It tastes good, it was very tender but I thought it could have been a little more juicy. It might have just been the cut of meat. Thanks for the kind welcome from everyone....
- outlaw
- Outlaw
- Posts: 1318
- Joined: Sun Jul 02, 2017 10:14 am
- Location: Arlington, TX
- Contact:
Re: Short ribs
norcoscia wrote:Not sure this is the right place for Pastrami but listing here since it was in the same smoker as the short ribs (for the same amount of time) - The pastrami was left longer in the sous vide, 72 hours (same temp 145). It tastes good, it was very tender but I thought it could have been a little more juicy. It might have just been the cut of meat. Thanks for the kind welcome from everyone....
That pastrami is fabulous. One of my favorite sandwich meats and you look like you did it credit there Sir.
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
- Sailor Kenshin
- Chuck Wagon
- Posts: 5479
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
Re: Short ribs
outlaw wrote:Sailor Kenshin wrote:I know sous vide is a thing and that I don't understand it, but those ribs look delicious!
Welcome aboard.
Pretty good write up here Sailor. I became aware of it watching some of the cooking shows. If I didn't already have so many gadgets I would probably get one.
https://answers.yahoo.com/question/inde ... 712AAkib7D
Thanks, outlaw. So...because the food is under vacuum, it doesn't grow bacteria? That's what would worry me.
Moink!
- norcoscia
- Pilgrim
- Posts: 5
- Joined: Sat Sep 30, 2017 10:48 am
- Contact:
Re: Short ribs
You can read about it here - the heat is primarily what kills the bacteria - a vacuum actually can get you into trouble with some bacteria (that are anaerobic if you don't kill them before vacuum packing). I don't sous vide under 135 degrees unless I'm doing a pretty thin steak that can hit the grill in under 2 hours. At 145 degrees everything is pretty much dead after about 4 min. The salt in the rub (and the smoker) also kill off a lot of the bacteria....
http://www.amazingfoodmadeeasy.com/info ... d-bacteria
http://www.amazingfoodmadeeasy.com/info ... d-bacteria
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 69 guests