|16.5 lbs, Short Ribs from Stewart's Meats in Yelm WA. I will use 1/2|
BBQ-Short-Rib is one of my favorite ribs to eat and prepare!! I would normally cook these babies Low and Slow on my Weber Smokey Mountain at 225 degree temp until fork tender but I wanted to make these ribs using the Sous-Vide cooking method. One of the obstacles you run into when you cook Ribs the traditional way is being able tenderize them without over cooking. To make Short-Ribs tender and break down (or dissolve) that connective tissue you need cook them low and slow and bring internal temp up to 180-190 which takes them way beyond Med-Rare. Sous-Vide will allow me to cook them Med-Rare and still render them succulent and tender.
Here is a great article on it by Amazing Ribs. Since I like my meat on the rare side and I of course want them to be tender I usually have to compromise on the pink. Theoretically cooking them Sous-Vide which is a very low cooking temp will help dissolve all the connective tissue and keep the ribs nice and pink.
OK so how do I pull this off? I searched the web for advice and came away with a plethora of recipes and techniques. Temps ranged from 131-166 and a slew of cooking times. Some suggested BBQ the Ribs first than Sous-Vide than back on grill for a fast sear.
I decided to do it my way!!!!! I used a dry Rub prior to Vacuuming. I will cook them in a water bath at 131 degree (55c) for 48 hours, submerge in ice-bath to cool off than refrigerate over night. The Following day I will reapply rub, maybe add some BBQ sauce and smoke them for about 2.5 hours at a temp of 200-225 degrees. Putting the Ribs on cold will keep the overall temp way down and they should be succulent, caramelized and remain pink.
|All trimmed up and ready to go|
|131 degrees set 48 hours|
|In water bath|
|After a 48 hour water bath|
|BBQ Rubbed & BBQ Sauce|
|WSM 22.5 at 225 degree F|
- Note: Ribs were refrigerated 24 hours after 48 hour water bath. Refrigerated meat does two things.
- Temp of meat will not rise much after 2.5 hour smoke
- Cold and wet meat will take on more smoke
- They were amazing. All connective tissue broke down and was dissolved.
- Cooking at 131 degrees for 48 hours was great but will try 60 hours next time or 149 for 48 like I do my pastrami. hmm will have to see.
- I should have made more
- Some people suggested BBQ first than Sous-Vide but they're wrong
- Advantage to Sous-Vide was I was able to have Medium Rare Ribs. Traditional way of cooking them would have required an internal temp of 185-190 to break down all connective tissue.