Corpusfishing.com

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12836

I had these hotel ribs as they are called. A not so easy to find short rib cut available at Hacienda Meat Market on Port Avenue and at Staples Street market here in Corpus Christi, TX.

I sous vide ( fancy French term for soaked in a bag in hot water) these ribs for 48 hrs at 144 degrees. Short ribs are very tough and this makes them like pull apart brisket though it does take four days!. I then flash cooled off the bad in ice water, dried the bag off and put in the chest freezer for a couple of months.

I pulled them out, thawed them out in the fridge and cooked them yesterday. The beauty of the sous vide is that the meat is already cooked so all I had to do was finish them on the smoker for about an hour an 20 minutes at 225 to 250 degrees. I have tried a tad longer but they get dried out. These were perfect.

We use an Anova sous vide machine around 130 dollars.
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rawlbay · Posted: Fri Feb 02, 2018 1:25 pm Post subject:

Did you put them in the freezer for a culinary reason, or just cuz you wanted to smoke them at some later time?
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12836

Central Scrutinizer · Posted: Tue Feb 06, 2018 10:22 am Post subject:

I'll 1-up the Short Ribs recipe.

This past weekend, I dug out a pressure cooker pot that we have lugged around for 25+ years, and NEVER once used it. It was my Wife-Units Mom's, originally. Made in Wisconsin, WAYYYYYYY back in 1972.

Being totally frightened by pressure cooking, I decided to give it a try. I did a rack of spareribs in 20 minutes, and a slab of beef short ribs in 40 minutes. Both came out as good as I have ever made, and literally ever had,....... anywhere.

40 MINUTES!!!!! Start to finish. Call me a fan of the pressure cooker!

(For both, after the pressure cooker, I wrapped them in foil, smothered in BBQ sauce, and let them rest in a 170 degree slow cooker for about an hour. BRAVO!!! is all I can say).

The whole 12 hour, slave over the coals, slow method........ Overrated!! Laughing

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12836

deputydawg · Posted: Tue Feb 06, 2018 2:41 pm Post subject:

john's addicted · Horse Mullet Joined: 15 Feb 2011 Posts: 171

Short ribs are a favorite of mine, too. Here's my method... cut those racks in half. Then salt and pepper and on to the smoker for 3 or 4 hours. Then into a big pan(or dutch oven) along with mirepoix and a whole bottle of cabernet. Cook at 300 another 3 hours and then make a sauce from the liquid left over. Dang! I used to just sear and then braise, but that smoke flavor is the ticket
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1.2.3,4,5. once i caught a fish alive.
6.7.8,9,10. so i let him go again.