Need help cooking pork rib tips sous vide

[imthedudeman]

I've seasoned them Chinese dim sum style with black bean sauce etc but I don't know what temperature or how long to cook them for with my immersion circulator any ideas will be greatly appreciated. Thanks!

[btbyrd]

I usually do ribs for 4 hours at 75C, at which point I glaze them or apply a rub and transfer to a smoker or a low oven (225-250F) for an hour or so to help create a bit of texture and crust. If you eat them straight from the bag they can be a little soft. Finishing them in a dry heat environment helps improve the texture.

 

EDIT:

I obviously read this as a rib question, not a rib tip question. My bad. I still think that 3-4 hours at 75C would help soften up any connective tissue inside the tips and create a nice jus that you could reduce down to a glaze after you unbag them.

Edited June 9, 2015 by btbyrd (log)

[imthedudeman]

Thank you btbyrd! I ended up going with 160°F for 2 hours and they came out pretty darn great! I'll definitely try and reducing the jus next time. Cheers

[chris_s]

I usually do ribs for 4 hours at 75C, at which point I glaze them or apply a rub and transfer to a smoker or a low oven (225-250F) for an hour or so to help create a bit of texture and crust

 

Are we talking about pork back ribs? I've been doing those for 20-24 hours at 140f with good results. The long time was recommended by a few other sites. 4 hours seems very low

[dcarch]

Pork rib tips are extremely fatty.

 

As long as temperature is high enough to render the fat.

 

 

dcarch

[btbyrd]

Are we talking about pork back ribs? I've been doing those for 20-24 hours at 140f with good results. The long time was recommended by a few other sites. 4 hours seems very low

 

St. Louis cut. The time/temp combo is from the ChefSteps recipe (which is for baby back, not St. Louis) ; 75C for four hours, then to a very low smoker for 3-4 hours. I usually only smoke for two hours at around 200F, but that's mostly because I can't wait to eat them at that point. The results have been quite nice. You could go for longer in the bath, depending on how close to "falling off the bone" you like them. But I prefer mine with a bit of bite to them.

[paulraphael]

Have you tried drying them a bit in a warm oven between s.v. and the smoker? The MC books suggest you get the best out of smoking when the surface moisture's just right (slightly tacky). Too wet, the smoke gets absorbed by liquid that drips off. Too dry, it doesn't absorb.

[daveb]

St. Louis cut. The time/temp combo is from the ChefSteps recipe (which is for baby back, not St. Louis) ; 75C for four hours, then to a very low smoker for 3-4 hours. I usually only smoke for two hours at around 200F, but that's mostly because I can't wait to eat them at that point. The results have been quite nice. You could go for longer in the bath, depending on how close to "falling off the bone" you like them. But I prefer mine with a bit of bite to them.

 

I just did the 4 and 4 as described above this evening.  Well 4 in the 165F bath and 3 maybe in the BGE @ 225F..- then it was time..  Might be the best ribs I've put on the table.  (The sweet potato was leftover - tasted much better than it looks)

 

Edited June 16, 2015 by daveb (log)