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Post by BBQ Butcher on Oct 25, 2012 7:00:38 GMT -5
This will not be my first cook in my new "Demi", but I did buy some ribs and vacuum packed them for later use Sous Vide Beef RibsI'll place my results here when the cook is actually done.
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Post by BBQ Butcher on Nov 3, 2012 18:09:05 GMT -5
Some vacuumed packed very meaty beef ribs seasoned with just kosher salt and applewood smoked black pepper. These went into the Sous Vide Demi at 5:45 PM on 11/1/12 with a water temp of 132° After 12 hours I realized that the temp SHOULD'VE been 135°, so I adjusted the temp up 3° After a total of 48 hours in the water bath, I pulled them out of the tub at 5:45 PM on 11/3/12 I saved the juice from the pouches and will use it in a stew for tomorrow. Now it's time for a quick sear of the surface with my MAPP torch. Or, at least that's what I thought....NO MAPP!!! Hadn't used it in over a year and didn't remember running out Oh well....... I lightly coated the ribs with some Sweet Bay Ray bbq sauce and stuck them under the broiler to give them some color. Here is dinner plated with some Mac & Cheese They were NOT falling off the bone, but a little tug is all it took to get to the meat, which was tender and full of beefy flavor Next time I do these, and yes I will, I'm going to try 136° for 48 hours. I'm very, very happy with my 'new' method of cooking Cold beef ribs. Hmmmm, the fat doesn't cook down
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