Spec me some sous-vide ribs

Scam · 20 Jun 2018 at 14:21

As title! Haven't ventured into any "slow cooked" sous-vide recipes yet (just steak, chicken breast so far) but we're going round to a friends this weekend and I thought what better opportunity to give some ribs a go. The idea being I do the hard work at home, then take them round to finish on the BBQ.

I was looking at the SE recipe here: https://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html

Anything else to consider? :confused:

Is the Colgins liquid smoke the best? I see it's available on Amazon.

Sidenote; I can't say my girlfriend is particularly excited about doing these

rolleyes: ), any other sous-vide BBQ recipes to consider?

SoliD · 20 Jun 2018 at 14:36

I used the SE recipe before and it came out perfect.

Other option is Pulled Pork, but relies on the BBQ the other end to be good enough to finish it off.

Scam · 20 Jun 2018 at 14:43

Yeah I have low expectations on the BBQ side. I don't think it's quite a portable tin tray but won't be far off

Did you use the Colgin liquid smoke?

the-evaluator · 20 Jun 2018 at 15:16

I used the SE recipe with Colgin liquid smoke and the results were superb.

I'd suggest double bagging the ribs, I always do when I'm cooking something with a bone. Only once has that actually proved necessary and it was when I did ribs - the bone pierced the first bag.

SoliD · 20 Jun 2018 at 17:04

I got a load of liquid smoke last time I was in America so whatever brand that is.

Scam · 20 Jun 2018 at 18:30

Thanks guys. Maybe I'll do some variation of the SE recipe. I'm preparing for the girlfriends questioning of why the heck I need to cook something for 12hrs+ but to be honest I'm also wondering about the electricity cost. Does it use a lot leaving it on for that amount of time? :confused:

FrenchTart · 20 Jun 2018 at 19:24

There's articles online re electric usage. Short answer is that it's really cheap to run, especially if you have an insulated container.

Scam · 21 Jun 2018 at 16:32

FrenchTart said:
There's articles online re electric usage. Short answer is that it's really cheap to run, especially if you have an insulated container.

Cool. Another question now that I have ordered my Colgin's liquid smoke from Amazon (

)... how much water would you lose to evaporation over 12hrs? Can't off the top of my head tell you the size of the pot but it's a big stock pot -- not huge mind. I'll put some foil over the top for insulation etc. so I'm sure that'll help :confused:

FrenchTart · 21 Jun 2018 at 16:34

Scam said:
Cool. Another question now that I have ordered my Colgin's liquid smoke from Amazon p)... how much water would you lose to evaporation over 12hrs? Can't off the top of my head tell you the size of the pot but it's a big stock pot -- not huge mind. I'll put some foil over the top for insulation etc. so I'm sure that'll help

If you cover the top with foil or cling film you'll lose virtually none. I have a lid for mine which has a small air gap and I've not had to top up even for 48 hour cooks.

Scam · 21 Jun 2018 at 16:35

Groovy!

HazardO · 21 Jun 2018 at 16:49

For beef short rib I have been doing the following:

dry the ribs and season.
vac pack individually (double pack if worried)
72 hours @62C in the water bath
Cool in iced water, and put in the fridge until ready to reheat.
Unpack, pat dry and then ~35-45 mins indirect on the weber with a handful or two of whiskey barrel or plain oak chips. ~15 mins before done, baste in JD BBQ sauce and then again about 8 mins before done.