Sous Vide Beef Ribs

Discussion in 'Food, Pairing & Craft Foods' started by Boatboy24, Aug 30, 2019.

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  1. Aug 30, 2019 #1

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    A month or two ago, I stumbled on some gorgeous beef ribs at Wegman's. These were in a styrofoam tray and wrapped, leading me to believe that someone must have ordered a boneless ribeye roast and this was the leftovers - big win for me. These are nice, big, meaty ribs. I plan to sous vide them this weekend, followed by an hour or two on the kettle or WSM for some bark and smoke flavor. I'm just not sure how to sous vide them. Recipes I've seen vary widely on both time and temp and I can't seem to find guidance on how to get the kind of ribs I'm looking for. I'd like these to be 'pull off the bone' - a little resistance, but come off cleanly. A lot of what I see is for 'fall off the bone', which is overdone, IMHO. I'm thinking SV at 130 for 24-36 hours, then finish indirect over charcoal at around 225. Any advice? Caveats?
     
  2. Aug 31, 2019 #2

    FunkedOut

    FunkedOut

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    I've got no experience with SV, but plenty experience with a smoker.
    I agree with your last on pull off the bone is better than fall of the bone.

    Pork ribs get there after 4-5 hours at 235*F on my smoker which stays very humid (doesn't dry out the meat).
    Beef ribs can go for 8 hours and still be a bit tough.

    Seen a guy that does lots of SV steak cook at 122*F for 2 hours, then hit it with a propane torch to get the sear.
    It's red edge to edge with just the sear on the outside.
    I prefer a shallow gradient to get the pink notes.
     
  3. Aug 31, 2019 #3

    Boatboy24

    Boatboy24

    Boatboy24

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    FunkedOut and mainshipfred like this.
  4. Aug 31, 2019 #4

    ibglowin

    ibglowin

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    I did similar cut a couple months back. I did 3-2-1 like spare ribs. Wrapped in foil for 2 hours. Cook was 225F IIRC. They were tender with just a little pull but came off the bone clean. PDG stuff. It will be interesting to see if you think SV brings anything extra to the party.
    IMG_4421.JPG
     
  5. Aug 31, 2019 #5

    FunkedOut

    FunkedOut

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    Those guys have some good meat left on them.
    Whenever I’ve ever seen the leftovers from a boneless roast, you can see the bone on both sides!
    Definitely a nice score. Looks good.
    Definitely need a report after it’s gone.
     
  6. Aug 31, 2019 #6

    Boatboy24

    Boatboy24

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    A lot of the stuff I've seen calls for 150F for 24-36 hours. To me, that sounds like it'll create mush, but we'll see.
     

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