Check out Amazon for deals. Mine is an Anova 900W, which is a very establish and well known brand, so a bit more than other entry level models. Thanks for stopping by!
Did the same this a few days ago. The outside temp was -15 F, so I reheated 2 pcs under the broiler, turned out ok. A few days later put some on the weber with apple and cherry smoke. Yep, about 2hrs later amazing!! Thanks, good video.
How long would you sous vide them so you end up with fall off the bone ribs? Or would you just increase the temperature of the water? I noticed very little pullback. Looks good, though. 👍👍
You would need to increase the temperature if you want the meat to fall off the bone. I would say anywhere from 165-185 degrees. Bear in the mind the higher the temp the more liquid will be released in the sous vide bag, meaning dryer rib with less moisture. I have seen people cook ribs at 185 for a maximum time of 4-6 hours for traditional fall off the bone. But in my opinion one of the main reasons for using sous vide if for achieving moisture and textures not achievable by traditional cooking methods, so for me 185 is way too high, and kinda defeats the whole purpose of cooking sous vide. But experiment with different times and temperatures until you hit the results you are looking for. Thanks for the comment and for stopping by!
Thank you Russ, I have been a fan of your channel for quite some time! Was very happy to see you subscribed! Thanks for the kind words and for stopping by!
That is a common worry when people fist consider cooking sous vide. But much research has been done, and as long as you are using food safe bags you have nothing to worry about. Thanks for watching! www.cooksillustrated.com/articles/1131-is-sous-vide-safe
Look up temperature restrictions on the bags. Sous vide doesn't get hot enough to break down the bags to release the chemicals your wife is concerned about. You just have to make sure you use the proper bad. I was concerned myself till I did the research and realized I was no where near a dangerous temp.
Awesome video, you have a new subscriber 👍🏻
Thank you sir, I appreciate your support!
Nice cook bud....
I'd say that was a success! nicely done mon ami
Where can I get that sou vide machine from?
Check out Amazon for deals. Mine is an Anova 900W, which is a very establish and well known brand, so a bit more than other entry level models. Thanks for stopping by!
Interesting experiment! Sounds like it turned out great!
They did turn out great! Congratulations on your upcoming cookbook, how exciting for you! Thanks for stopping by and watching!
Did the same this a few days ago. The outside temp was -15 F, so I reheated 2 pcs under the broiler, turned out ok. A few days later put some on the weber with apple and cherry smoke. Yep, about 2hrs later amazing!! Thanks, good video.
Adding a few hours of smoke afterwards definitely makes a big difference in the taste. Thanks for watching!
Making me hungry yum
This guy is a composite of my brother in laws.
Not sure if that is a complement or not, but thanks for stopping by!
Glad they turned out great for you Erik!
Great looking ribs Erik. Nicely done !
Thanks for stopping by Kent, I appreciate it!
I've never done done ribs this way but they did look good.
Wow... throw me a slab on the grill...hey new friend here showing luv from live... cheers and beers
Doing it right now. A few more hours in the sous vide. Going to use mesquite.
I hope it come out better than you expected, Good Luck!
@@SmokingBBQ it did!!
@@dukainmanning7246 Love to hear that! Thanks for stopping by and sharing that!
How long would you sous vide them so you end up with fall off the bone ribs? Or would you just increase the temperature of the water? I noticed very little pullback. Looks good, though. 👍👍
You would need to increase the temperature if you want the meat to fall off the bone. I would say anywhere from 165-185 degrees. Bear in the mind the higher the temp the more liquid will be released in the sous vide bag, meaning dryer rib with less moisture. I have seen people cook ribs at 185 for a maximum time of 4-6 hours for traditional fall off the bone. But in my opinion one of the main reasons for using sous vide if for achieving moisture and textures not achievable by traditional cooking methods, so for me 185 is way too high, and kinda defeats the whole purpose of cooking sous vide. But experiment with different times and temperatures until you hit the results you are looking for. Thanks for the comment and for stopping by!
First video I've watched of yours and you really think things through! I like that a lot! Ribs looked great!
Thank you Russ, I have been a fan of your channel for quite some time! Was very happy to see you subscribed! Thanks for the kind words and for stopping by!
Lookin good Eric! Nice lookin bones!
I've wanted to get a Sous Vide, but my wife is worried about using plastic to cook meat.
That is a common worry when people fist consider cooking sous vide. But much research has been done, and as long as you are using food safe bags you have nothing to worry about. Thanks for watching! www.cooksillustrated.com/articles/1131-is-sous-vide-safe
Look up temperature restrictions on the bags. Sous vide doesn't get hot enough to break down the bags to release the chemicals your wife is concerned about. You just have to make sure you use the proper bad. I was concerned myself till I did the research and realized I was no where near a dangerous temp.