Spare Ribs Sous-vide

I’ve been experimenting a lot with mixing and matching smoking and sous-vide. My most recent experiment has been with ribs. I was already doing short ribs per Thomas Keller using several days in the cooker but for some reason started with comparatively short times (24 hours ) for my spare ribs and finishing them in the oven (seem my 2006 post for my results). Then I happened to hear Nathan Myhrvold mention 48 hours on The Daily Show and gave it a try (of course given the 48-72 hour time for short ribs this makes a lot of sense!). I also smoked them a little first and finished them on the grill at the end. The results have been stunning.

My preparation is basically as follows:

* Pull the membrane off the back (same as for any smoker recipe)

* Rub the night before & wrap in plastic (I use some mustard to help hold the rub and have the vinegar break down the tissue a little)

* Smoke for 1-2 hours with whatever wood you like

* Seal & cook for 48 hours (148 seems to work pretty well for pork spare ribs, I’ve used some lower temps for beef ribs)

* Mop with BBQ sauce or Grilling Sauce

* Grill just enough to get some “bite” on the outside

* Serve “dry” or “wet” as you desire.

Enjoy and as always I’d love to hear your ideas, comments & recipes.–David

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September 19, 2011. Recipes, Technique. 6 comments.