StL pork ribs + T bone steak sous vide

[Enrico Brandizzi]

I know dear BBQ Fellows that I am monotonous, but I like pork ribs and want to try new tecnique.
So, this is the story.
3,5 hours @ 220F (water only for the first hour)
1,5 hour @ 220F in foil (nothing added)
1 hour @ 220F drying.

I added a small T bone steak just 1 kg.
Sous vide till 125F and then seared.

IMG_6971 by Enrico BBQness, su Flickr


IMG_7021 by Enrico BBQness, su Flickr


IMG_7034 by Enrico BBQness, su Flickr


IMG_7037 by Enrico BBQness, su Flickr


IMG_7041 by Enrico BBQness, su Flickr



IMG_7047 by Enrico BBQness, su Flickr

Tbone sous vide story here:

IMG_6877 by Enrico BBQness, su Flickr


IMG_6897 by Enrico BBQness, su Flickr


IMG_6933 by Enrico BBQness, su Flickr


IMG_6935 by Enrico BBQness, su Flickr


IMG_6943 by Enrico BBQness, su Flickr


IMG_6946 by Enrico BBQness, su Flickr


IMG_6957 by Enrico BBQness, su Flickr


IMG_6964 by Enrico BBQness, su Flickr


Thanks for stopping by.
Enrico

 

[rocky2298]

Perfect scores there! Both look equally delicious.

 

[Stingerhook]

I,d be happy to have either one on my plate.

 

[BillN]

The steak is beautiful the ribs amazing thanks for posting.

 

[THoey1963]

Enrico, nothing monotonous about that. All looks good!

I will say, I don't think I would use the same bucket you use to drain your oil for the Sous Vide... :shocked:

I am sure the bucket is clean. Just looks well used. I am kidding with you. As long as nothing get sucked into the Annova that might hurt it, all is good...

 

[cowgirl]

Outstanding cooks Enrico, looks delicious!!

 

[CakeM1x]

Looks great, how'd you like the ribs vs the traditional method?

 

[The Meeper]

Marvellous that effort - wonderful !!!

 

[Enrico Brandizzi]

Looks great, how'd you like the ribs vs the traditional method?

Cake,
Traditional metod was higher T combined with shorter time but always ended with dryer meat.
3 h @250F for smoking
40-45 m @250F in foil
40-50 m @250F drying

 

[KORND4WG X]

Ribs look delicious but that tbone really got my attention :wowee:

 

[MisterChrister]

Enrico, I enjoy reading about the differences you are finding from only 30 degree changes, your small tweaks aren't monotony, they're zeroing in on perfection. The ribs and steak are just plain beautiful, friend!