Sous Vide Pork Spare Ribs

Douglas Baldwin --- author of "Sous Vide for the Home Cook" http://www.amazon.com/product/dp/0984493603/ and "A Practical Guide to Sous Vide Cooking" http://www.douglasbaldwin.com/sous-vide.html --- demonstrates how he cooks pork spare ribs sous vide.

First Douglas prepares a 7% salt brine with a little liquid smoke. Then he brines the ribs for 48 hours. He then vacuum seals the ribs using both a clamp-style and a chamber-style vacuum sealer after covering them in a barbecue rub. Finally, he cooks them at 175F (80C) for 8--10 hours using a SousVide Supreme.

Category:

Howto & Style

Tags:

• sous vide
• BBQ ribs
• spare ribs
• vacuum sealing
• cooking
• recipe
• chamber vacuum sealer
• SousVide Supreme
• Pork

[AutomotiveGroupBuys]

You have some great videos! I was wondering, 7-10% is the best for pork... what about for beef, chicken, etc?

[MathematicalChef]

@AutomotiveGroupBuys That's a good question, even for pork. The best salinity for water uptake may not be the best for taste. I now prefer the equilibrium brining method described in Modernist Cuisine: the meat and water are weighted together; then 0.75–1.25% of the weight of the meat and water of salt is added; and the meat is then held in the solution for hours or days until the salt concentration in the meat and the water has equalized. This method gives me more consistant results.

[mpkly]

I was OK until the liquid smoke. That's just wrong.

[MathematicalChef]

@mpkly I agree that brining, then smoking, and then cooking sous vide produces much better results. But most people don't have a smoker and, for them, using liquid smoke is a good way to added smoked flavor. There are special liquid smokes (not like what you buy in the grocery store) that you dip the meat in that will produce excellent results; see Modernist Cuisine for a nice discussion.

[CABBQ]

Hallo,

does anybody know how much Spareribs he uses?

Wfr

CABBQ

[MathematicalChef]

@CABBQ I took one rack and cut it into pieces that'd fit in my pouches --- about four ribs each.

[nintendoshoe]

he stirs it so much the day starts changing to night lol wow

[AnotherAmateur]

Interesting. I smoke pulled pork in a smoker oven, then vacuum bag it and freeze it until needed. We place a frozen bag of pulled pork in a simmering pot of water for about 30 minutes, then open the bag, put pork on rolls with my BBQ Sauce for Amateurs and it is pretty good. Nice vid!

[littledizzycat]

This is a great recipe. Try it.

[inventorable]

Yes! There is now a smaller SV Supreme -- priced @ $300 I believe.