20 hours ago, Paul Fink said:I'm one of those that would say 'taint BBQ" The smoke makes the Q not the sauce.
I don't use any sauce on my ribs. Just a rub and a glaze.
You had me all fired up to talk BBQ and then you shot me down with "Sous Vide Pork Ribs"
Oh well can I ask a question? The art of smoking ribs is to balance the times & temps so the fat gets
rendered off and you get a good smoky bark. Does Sous Vide render off the fat? Do you sear them in an oven?
I guess that was two questions I'm not trying to bash your post. The questions are genuine.
I live a small apt and don't have a smoker or grill. I'm hoping to come close to replicating a real BBQ. Modernist Cuisine believe that ribs that are cold smoked and then sous vide are superior then to traditionally smoked ribs at high temperatures.
I sous vide my St. Louis Ribs at 160F for 18 hours. The ribs are super tender, but still not to the point where they disintegrate when you bite them. I believe they are more juicy then traditionally smoked ribs because the lower temps keep them moist.
At 18 hours a lot of fat has rendered and the fat becomes really soft.
I've been experimenting with how to form a bark. After I sous vide them, I tried torching them with my Searzall for a crust. I've also tried broiling them in the oven. To give a smokey flavor I render fat from Benton's Bacon, and glaze it to the ribs for the finish.
Any tips?
