Country style boneless pork ribs?

(Dirty Lazy Keto'er, Sucralose freak ;)) #1

Any of you ever Sous Vide’d these ?
So I did the pork baby back ribs at 150 for 20 hrs. But I’m thinking without the bone, they may cook much quicker… Say 150 for 14 to 16 hrs ?

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How great do these look :slightly_smiling_face: Fantastic marbling right ?

(Ken) #2

If you like German food, put sauerkraut in the bag with them.

(Full Metal KETO AF) #3

I’ve done them. There were quite fatty and rich cooked sousvide. Really fill you up. I just finished then in a really hot oven. :cowboy_hat_face:

(Dirty Lazy Keto'er, Sucralose freak ;)) #4

Thank you, but no sauerkraut for me :slightly_smiling_face: lol

(Dirty Lazy Keto'er, Sucralose freak ;)) #5

But really fatty is not a bad thing, right ? I’m just going to torch the heck out of them after SV :slightly_smiling_face:

(PSackmann) #6

I do a shorter time, there’s much less connective tissue in these so no need for really long cooking. Say, 4 hours for a more steak-like texture. Then hot oven or skillet.
Glad I’m making a Costco run this weekend…

(Dirty Lazy Keto'er, Sucralose freak ;)) #7

Hmmm. Now you have me thinking I was definitely thinking less… But not that much less…
Maybe 8 hrs then ? I dunno…

But hey, at least they were cheap enough :slightly_smiling_face: I need to just play with these, as I feel like they have a ton of potential. I don’t know if you saw where I had said, I’ve been kind of losing my taste for most pork cuts, but my pork ribs were still awesome. So this is going to be interesting.

(Dirty Lazy Keto'er, Sucralose freak ;)) #8

Ha ! I just had the brainstorm of the century :slight_smile:
Im doing one for 4hrs @ 150… Putting the rest right back in. Then, depending on how good that one is, I might try another at 6 hrs. Then another at 8 hrs. And finally, the forth one at 12 hrs.

So, in only one, $4 cooking, I will be able to see exactly what works best for my own tastes :slight_smile:

The next time, they will all be perfect on my first try ! :slight_smile: I’m such a genuss :slight_smile: lol

PS, I guess I will need to look at this SV as more of “an experiment” than a dinner. My GF is actually going to be out of town all day tomorrow, so I will be able to just play, without any “Honey do’s” :slight_smile: lol

(PSackmann) #9

Can’t wait to see how it goes Chris. I’m always open to trying different cooking lengths

(Central Florida Bob ) #10

Around here, “country style” ribs are slices of the shoulder. Which for reasons I’ve never understood is called a Boston Butt and what we usually make pulled pork out of. The package says these are slices of the tenderloin, which ought to be even more tender than a butt.

I usually grill those. Hot and fast instead of low and slow. I like my ribs with more of a bite to them; more meaty texture, rather than completely fall off the bone.

I’ll bet the four hour cook is probably the best and the 12 hour will be like mush.

(Dirty Lazy Keto'er, Sucralose freak ;)) #11

Well here’s the thing Bob, if I try the 4hr, and it’s like unbelievable, I’ll be walking right back over and yanking the others all out right then too. If it has “just a little more bite” than I prefer, I might let the rest go only a couple more hours…
I’ll just be trying one at each stage, and then deciding what to do next :slightly_smiling_face:

(Central Florida Bob ) #12

:+1:

#13

I love country style boneless pork ribs. I grill them and they’re plenty tender … but I’ve been dragging my feet on the whole sous-vide thing…just because of plastics and the stuff that they make the bags out of.

I don’t want to hijack This Thread, but if somebody has some information that might put my mind at ease it is just beginning to interest me a tiny little bit. A link right here, or elsewhere?

#14

I mentioned this in the cheap keto thread, but 275 covered in a preheated oven for 3 hours, remove the foil and uncovered at 350 for half an hour is spot on if you don’t have a SV.

(Dirty Lazy Keto'er, Sucralose freak ;)) #15

I totally have some great info for you to consider :slight_smile: Sous Vide uses such low heat, I think ANY bags you decide to use, should be of zero concern :slight_smile: I think my hottest SV yet was only 158 F. I’ve seen mention of 185 F being used for some things, but after probably 50 SV’s of beef, pork, and chicken, I’ve yet to have found any reason to go over 158 F… Usually only 150 for baby back ribs. Only 131-135 for beef…

Now, all of that said, I want to give you my personal opinion about the whole “plastics which are dangerous to cook in” thing… I believe a person could cook in the worst plastics, that were borderline melting, every day of their life… then go to work in a pesticide chemical plant… then come home and scrub lead paint off his walls… and NEVER get cancer. Then, his next door neighbor, an all organic, all natural health food, raw vegan freak, winds up getting cancer ! Cancer is just so freaking random, it makes no sense at all, and it’s totally not fair. Their is NOTHING you can do to prevent it, if your number is up.

There are only a very few specific things that have absolutely been proven beyond any reasonable doubt to greatly increase your risk of cancer. Cigarette smoking for one. Agent orange, and certain pesticides. Radiation poisoning. Even so, some people who smoke, or have been exposed to these cancer causing things do not get cancer.

Worrying about cancer has almost zero effect on preventing it.

PS, I actually was exposed to a substance very closely related to Agent orange (which btw killed my father) while working in the Ortho division of Chevron. I’ve always felt like I was 10 X’s more likely than most to get cancer. Actually surprised I haven’t (yet). Still, I spend very little time worrying about it. If cancer doesn’t kill me, something else certainly will. But I feel pretty freaking good today :slight_smile:
This home roasted coffee is great ! Bring on those SV’d boneless pork ribs !

(Central Florida Bob ) #16

Just out of curiosity, what about the plastic bags bothers you?

It’s hard to figure out what to tell you without knowing what your concern is.

(Dirty Lazy Keto'er, Sucralose freak ;)) #17

Just WOW ! :grinning::grin::smile:

So I had intended to try some of these boneless pork ribs at regular intervals, starting at 4 hrs, but guess what ? The first piece I pulled out was off the freaking chain ! :smiley: After searing, and painting with G. Hughes BBQ sauce of course. Then one more pass with the torch to carmelize…

Flavor - 10
Tenderness - 10
Juiciness - 8… Which was kind of surprising, considering how marbled the meat was ? And don’t get me wrong, had I ever cooked pork this juicy back in the old days, with old school methods, I’d have thought I was a MasterChef :smiley: lol
I’m just being nitpicky now. Sous Vide has totally raised the bar for what I consider tender and juicy :slightly_smiling_face:

Nonetheless, I’m going to have to do these again soon, and I’m going to go even shorter… Will probably try them at 3 hrs. Can’t believe that Baby Back Ribs are so good at 20 hours, and these could be so good at 4 hrs, or maybe even less ?

And to think, I recently said I was getting tired of pork. Just needed to find the right cut I guess.

And dirt cheap too ! Lovin’ it :slightly_smiling_face:

#18

Bob, its probably mostly just instinct from years of gradually learning JUST HOW MUCH BAD STUFF has been pawned off on us…some of which is touted as a good thing.

But plastisizers come to mind, like Bis-phenol.

I have read Weston A Price’s “Nutrition and Physical Degeneration” cover to cover. Dr. Price, a 20th century dentist UTTERLY fingered sugar (as the nuisance it really is) and what he called “the foods of commerce” and having the degenerative effects we know about, plus many many more we don’t talk about much. Highly Recommended!

With 65 years behind me, I can imagine I could get along without sous vide just fine, but if it is so good a method, I might could be persuaded.

(Dirty Lazy Keto'er, Sucralose freak ;)) #19

Goldwingnut, Sous Vide really is that great of a method. It will really spoil you. I’m just about to finish a complete list of “best times and temps, for every meat I ever wanted to cook”. Now I can just start concentrating on marinades, and seasonings, as the meat will be cooked perfectly every time, from here on out.

(Central Florida Bob ) #20

If you’ll pardon this observation - it’s something I say to myself but almost never “out loud” (in this case, publicly) - I think a lot of us have some variant of PTSD about what we eat. Some of us got our health seriously messed up by listening to all that “BAD STUFF has been pawned off on us” and we want to make sure we don’t get fooled again. I know that I don’t even pay attention when the latest “eat this not that” study makes the headlines. I can’t remember one that was well-done.

On the other hand, as an engineer (retired - I’m also 65) I’m a hard line empiricist. I want experiments, but I don’t trust anything except well-conducted experiments that get replicated by other workers. If you can’t verify something in a well-run experiment, it’s not science, it’s philosophy.

Take BPA, since you mention that. I saw an article on that (admittedly a while ago) that said the claims about BPA had never been confirmed by anyone else. Every scientist who is not affiliated with the guy who first started making anti-BPA claims and who tried to find evidence BPA comes out of the plastic, gets into our bloodstream and causes damage has not replicated his experiments. Even the EPA has given up on this one. The EPA did study back in 2011 that showed no BPA could be detected in the blood of the overwhelming majority of people fed a diet rich in BPA. The European Food Safety agency is conducting yet another experiment to try and find a meaningful effect. Neither agency has ever shied away from regulating things if there’s evidence they need to. And sometimes even if the evidence isn’t there.

Is that true? Is that real, verifiable data? It has been 8 years since that EPA experiment and I haven’t gone looking for more because it seems like it doesn’t matter. The market has said “we don’t want BPA” and now virtually everything is now advertised as “BPA-Free”. All the bags sold for vacuum sealers say they’re BPA-free. Even Ziploc bags, the budget alternative, say they’re BPA-free.

Well, pardon the rant. Waking up and getting my mind in gear.

I’m not here to convince anyone about my opinions. I think sous vide is a great cooking method, but I’m not as wild about it as some. It’s more involved, more steps to do, but does some excellent things. I made the best brisket I’ve ever smoked with sous vide. It’s a trade-off between the effort and the results. Like everything else in life.