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I picked up a couple racks of beef ribs for dirt cheap. Do I just treat them like pork ribs or is there a better way?
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Feb 27, 2019 21:29
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| # ? May 15, 2024 14:02 |
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XeeD posted:I picked up a couple racks of beef ribs for dirt cheap. Do I just treat them like pork ribs or is there a better way? Gonna treat them differently. Step 1) Marry into the Mueller family (Louie, not Robert) Step 2) Spend 20+ years learning to be one of the few who can make beef ribs worth eating Step 3) Take the beef ribs you have out of long-term cryo storage and cook them. Serious answer: Do they have the big thick cap of meat on them. or are they trimmed down to the bone on top? If intact, cut them into segments of 3 ribs, coat heavily with salt and pepper then smoke with oak > mesquite > hickory. Treat it mainly like a brisket. Probably check for 195+ after 7 hours. Once 195-200, pull and rest in a cooler/warm oven for an hour. If they've been trimmed to the bone already, I honestly don't know if they are worth doing anything with. Try treating 'em like pork ribs? Have backup dinner plans though.
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Feb 27, 2019 22:25
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Doom Rooster posted:If they've been trimmed to the bone already, I honestly don't know if they are worth doing anything with. Try treating 'em like pork ribs? Have backup dinner plans though. IMO cut the rest of the meat off and put it in chili or stew.
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Feb 27, 2019 22:40
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Mmmm... Meuller's... Went then when I lived in Austin. So you can order a brisket and have it shipped to your own home! Shipping is free! $250 for a 5.5 to 6 lb brisket! 
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Feb 27, 2019 23:09
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Subjunctive posted:IMO cut the rest of the meat off and put it in chili or stew. This, and use the roasted bones for stock would probably be my choice.
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Feb 27, 2019 23:16
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I usually sous vide beef ribs at a medium-well temperature (like 160) for a day, and then finish them in the oven with barbecue sauce. Smoking them would be awesome, I'm just not a talented enough pitmaster to get them cooked without drying them out.
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Feb 27, 2019 23:25
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Doom Rooster posted:Gonna treat them differently. Step 4) Ignore 1-3 and sous vide them for 72 hours, reserve the drippings to make red wine reduction, smoke ribs for 1 hour at 225f. You’re welcome.
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Feb 28, 2019 00:32
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Hasselblad posted:Step 4) Ignore 1-3 a d sous vide the. for 72 hours, reservethe drippings to make red wine reduction, smoke ribs for 1 hour at 225f. 155F? I find the drippings to be pretty salty when reduced, but I can try without salting the ribs beforehand and see how it goes.
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Feb 28, 2019 00:33
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Infinite Karma posted:I usually sous vide beef ribs at a medium-well temperature (like 160) for a day, and then finish them in the oven with barbecue sauce. Smoking them would be awesome, I'm just not a talented enough pitmaster to get them cooked without drying them out. Subjunctive posted:155F? I find the drippings to be pretty salty when reduced, but I can try without salting the ribs beforehand and see how it goes. Waaay too high. I think I did my 72 hour puddle at like 144.
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Feb 28, 2019 00:38
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Edit: ^^^^ I do 144f when I do mine. It's the ChefSteps rec., and I think the texture is perfect. It's still juicy, tender and pink, but still has a cooked meat texture. 72 hour sous vide is definitely a safe bet for deliciousness if they're meaty. If it's just the meat between the bones, I still vote not worth it. Doom Rooster fucked around with this message at 00:40 on Feb 28, 2019 |
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Feb 28, 2019 00:38
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Hasselblad posted:Waaay too high. I think I did my 72 hour puddle at like 130 or so. Well yeah, a 72 hour puddle would destroy them at that temp. I do short ribs at 130 / 72 hours, or 144 / 48 hours, but back ribs are usually a little leaner, so I go for a more traditional texture and doneness, and a shorter (24 hour) cook.
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Feb 28, 2019 00:40
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Hasselblad posted:(Reheated) Trip Report Pics: I forgot to list the screaming hot sear in the cast iron after the smoke. Also a reminder that the 2 days in the fridge were extra steps due to wifes sudden migraine the night we were originally to eat them Hasselblad fucked around with this message at 00:42 on Feb 28, 2019 |
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Feb 28, 2019 00:40
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Hasselblad posted:Waaay too high. I think I did my 72 hour puddle at like 144. Sold.
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Feb 28, 2019 00:57
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I only did big meaty beef short ribs once, but it wasn't really a particularly hard smoke? A lot easier than brisket at least. I haven't tried smoking any other types of beef ribs though. EDIT: Rib pics from this post
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Feb 28, 2019 01:47
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arisu posted:I only did big meaty beef short ribs once, but it wasn't really a particularly hard smoke? A lot easier than brisket at least. After doing long smokes after marinating and then braising, I never got as much beefy flavor as I now do with the 72 hour puddle first.
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Feb 28, 2019 02:11
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I'll give it a shot next time, I've got an Anova too, but so far my BBQ adventures with sous vide have not impressed me as much as straight up smoking.
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Feb 28, 2019 02:54
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XeeD posted:I picked up a couple racks of beef ribs for dirt cheap. Do I just treat them like pork ribs or is there a better way? Trim super excess fat, dry brine overnight, then pull em and rub heavy with black pepper before smoking at 225-250 till they hit ~202-203. Devour eagerly.
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Feb 28, 2019 06:41
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I'll order some of that high-heat gasket to plug those gaps then. I'm hoping that my AMNPS arrives by next week. I'm also due to pick up an order of short ribs and brisket from the local butcher. This'll be my first "proper" brisket since the others I've cooked have been just enough to feed two people, though the ordered brisket isn't going to be that much bigger. Kinda excited, but I'm also kinda dreading the extended cooking time.
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Feb 28, 2019 07:38
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Fall Dog posted:I'll order some of that high-heat gasket to plug those gaps then. Regarding the seal, I have had decent results with woodburning stove door gaskets, as long as I do not try to force the unit open after a freezing rain. Had to recement mine twice.
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Feb 28, 2019 14:21
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Hasselblad posted:Regarding the seal, I have had decent results with woodburning stove door gaskets, as long as I do not try to force the unit open after a freezing rain. Had to recement mine twice. I keep an old towel buffering between top and bottom halves of my BGE so the gaskets don’t freeze together, and other than being a bit ugly it seems to work OK.
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Feb 28, 2019 18:37
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Speaking of beef ribs, I grabbed some of these on a whim from Trader Joe's. They're sliced pretty thinly already and meant for the grill, was wondering if they would benefit at all from sous vide since it seems like it would be pretty easy. Thoughts?
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Feb 28, 2019 19:52
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dy. posted:Speaking of beef ribs, I grabbed some of these on a whim from Trader Joe's. They're sliced pretty thinly already and meant for the grill, was wondering if they would benefit at all from sous vide since it seems like it would be pretty easy. Thoughts?
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Feb 28, 2019 20:22
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Infinite Karma posted:It seems like a disaster to sous vide something swimming in a saucy marinade already. Why is that? (I agree that SV probably isn’t useful here, though.)
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Feb 28, 2019 20:27
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Subjunctive posted:Why is that? (I agree that SV probably isn’t useful here, though.) The moisture and rendered fat that comes out of the meat when you SV would break the sauce into a watery mess that's really hard (if not impossible) to get back on the meat in a pan/on the grill, instead of caramelizing it while the meat cooks, like originally intended.
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Feb 28, 2019 20:36
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Infinite Karma posted:The moisture and rendered fat that comes out of the meat when you SV would break the sauce into a watery mess that's really hard (if not impossible) to get back on the meat in a pan/on the grill, instead of caramelizing it while the meat cooks, like originally intended. Ah, good point. Thanks!
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Feb 28, 2019 20:45
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Infinite Karma posted:What benefit would you imagine? It seems like a disaster to sous vide something swimming in a saucy marinade already. Thin sliced meat doesn't really work for slow cooking unless you plan to shred it.
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Feb 28, 2019 21:02
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arisu posted:I only did big meaty beef short ribs once, but it wasn't really a particularly hard smoke? A lot easier than brisket at least. Yeah beef ribs are easier than pork ribs imo. You can at least temp your beef ribs.
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Mar 1, 2019 02:14
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How does this look? 
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Mar 1, 2019 22:24
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Fall Dog posted:How does this look? These portraits should be hanging in a popular museum.
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Mar 1, 2019 22:43
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C-Bangin' it 
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Fall Dog posted:How does this look? 
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Mar 1, 2019 23:12
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Fall Dog posted:How does this look? Both "gently caress you" and "gently caress me" simultaneously.
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Mar 2, 2019 19:49
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Fall Dog posted:How does this look? Burnt ends? I've only had sliced brisket a few times at a BBQ joint and never did a whole one myself.
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Mar 3, 2019 13:30
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I smoked a Chuck Roast this weekend. I'm a smoker newbie, turned out great. I recommend to other newbies as well. Beginner's brisket or something.
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Mar 4, 2019 05:40
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TheReverend posted:I smoked a Chuck Roast this weekend. Put it in all your stews.
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Mar 4, 2019 06:20
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TheReverend posted:I smoked a Chuck Roast this weekend. Thanks guys, I didn't expect so much positivity! To let you in on a secret, they're faux burnt ends made from a few chuck steaks I had. One thing that surprised me was the cooking time for the three steaks was about the same as it was when I last cooked a (small) brisket. I was expecting everything to be done in 1-2 hours, but they only got to temp after nearly 7 hours in the smoker. Was really strange. I finished the burnt ends off after giving them a splash of worcestershire sauce and a good drizzle of homemade barbecue sauce.
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Mar 4, 2019 06:28
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TheReverend posted:I smoked a Chuck Roast this weekend. I actually prefer chuck to brisket (flat). Just as much flavor and a lot more forgiving.
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Mar 4, 2019 16:00
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Tezcatlipoca posted:Put it in all your stews. Makes bomb rear end beef tacos too.
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Mar 4, 2019 19:08
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Hasselblad posted:I actually prefer chuck to brisket (flat). Just as much flavor and a lot more forgiving. Yeah my first brisket experiment was a flat , and I think that was a big mistake. I had leftovers for lunch and it was drat good!
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Mar 5, 2019 04:52
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My dad went to the store today to get a pork butt for me to smoke, but he came home with this. So... yeah. I’m thinking I’ll just rub it like I would a butt, but how long should I cook it for? Maybe like 3 or 4 hours at 250°?
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Mar 5, 2019 05:27
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| # ? May 15, 2024 14:02 |
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Is there a reason you think that's not a pork butt?
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Mar 5, 2019 05:51
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