Sous Vide Country Style Ribs (Grill to Finish)
This is my first long time SV Job, so bear with me.
Mrs Bear picked up 3.77 lbs of CSRs @ $2.49 per pound, so I decided to give this a go.
So I found a recipe on the “Sous Vide Supreme” Web Site, which is the SV that I had purchased. I adjusted the length of time @ 160° to 27 hours, which was a little too long. They were very tasty & cut easily with a fork, but were a bit dry. Next time I’ll stick to the script, which was 18 to 24 hours (I’ll try 21 hours next time). Wasn’t a big deal—The first plate was Great, and I chopped up the leftovers for Sammies and added some BBQ sauce. Made Great Sammies!!
This was my first All-Nighter ever, so I was a little nervous, and checked the temp about 3 times during the night (I was up anyway-LOL).
The rest is covered in the captions above the Pics below, along with a few Easter Pics.
Thanks for dropping in,
Bear
Here’s the pack of CSRs. They were only sliced part way through, so I finished the cuts to make them 12 individual sections:
After coating both sides with "MHGP", I put them in sealing bags in one layer, 3 pieces to each bag:
Then I vacuum packed & double sealed each bag:
Then I put the packs into the bath @ 160°, keeping them below the surface & apart from each other as much as I could:
Temp held between 159.4° and 159.8° every time I checked it:
Removed from bags after 27 hours. Next time I’ll try 21 hours:
Then onto the Grill, with some BBQ sauce to make some grill marks (Note how some fell apart):
All done & ready to eat:
Closer Look:
Bear’s Supper:
A Couple Pics I took on Easter Day:
Food starting to hit the table at Bear Jr’s House. Only 6 of us this year.
Ham, Mashed & Sweet Taters, and Green Bean Casserole:
Bear Jr coming back from throwing a cup of Fish Food in the Pond. Diesel on his trail:
Diesel says Hey (Woof):
Can’t forget my Little Smokey got new toys in his Easter Basket:
This is my first long time SV Job, so bear with me.
Mrs Bear picked up 3.77 lbs of CSRs @ $2.49 per pound, so I decided to give this a go.
So I found a recipe on the “Sous Vide Supreme” Web Site, which is the SV that I had purchased. I adjusted the length of time @ 160° to 27 hours, which was a little too long. They were very tasty & cut easily with a fork, but were a bit dry. Next time I’ll stick to the script, which was 18 to 24 hours (I’ll try 21 hours next time). Wasn’t a big deal—The first plate was Great, and I chopped up the leftovers for Sammies and added some BBQ sauce. Made Great Sammies!!
This was my first All-Nighter ever, so I was a little nervous, and checked the temp about 3 times during the night (I was up anyway-LOL).
The rest is covered in the captions above the Pics below, along with a few Easter Pics.
Thanks for dropping in,
Bear
Here’s the pack of CSRs. They were only sliced part way through, so I finished the cuts to make them 12 individual sections:
After coating both sides with "MHGP", I put them in sealing bags in one layer, 3 pieces to each bag:
Then I vacuum packed & double sealed each bag:
Then I put the packs into the bath @ 160°, keeping them below the surface & apart from each other as much as I could:
Temp held between 159.4° and 159.8° every time I checked it:
Removed from bags after 27 hours. Next time I’ll try 21 hours:
Then onto the Grill, with some BBQ sauce to make some grill marks (Note how some fell apart):
All done & ready to eat:
Closer Look:
Bear’s Supper:
A Couple Pics I took on Easter Day:
Food starting to hit the table at Bear Jr’s House. Only 6 of us this year.
Ham, Mashed & Sweet Taters, and Green Bean Casserole:
Bear Jr coming back from throwing a cup of Fish Food in the Pond. Diesel on his trail:
Diesel says Hey (Woof):
Can’t forget my Little Smokey got new toys in his Easter Basket:
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