24 Hour CSRs In Progress

BuffettFan · 02-26-2020, 10:04 AM

I picked up some country style ribs last night and thought I'd try them in the sous vide since it's a school night and it's snowing.
Half got Oakridge Secret Weapon, the other half got Competition.
Vac sealed and into the hot tub for 24 hours.

Let's see what happens!

Dplorable · 02-26-2020, 11:41 AM

I'm following this one, I've never done CSRs SV. What temp are you running?

BuffettFan · 02-26-2020, 11:42 AM

140*
Internet recipe, I'll see if I can find it and post a link.
Only using the time and temp from the recipe, not the rub.

EDIT: I've never done them this way either!

BuffettFan · 02-26-2020, 12:22 PM

http://www.sousvidelife.com/sous-vid...e-pork-recipe/

Linky link.

Big George's BBQ · 02-26-2020, 12:41 PM

This is going to be good

PaSmoker · 02-26-2020, 12:47 PM

curious to see the results!!

Jrogers84 · 02-26-2020, 12:54 PM

Im watching

4ever3 · 02-26-2020, 12:57 PM

What George said...

KevinJ · 02-26-2020, 03:32 PM

Tuned in.

mike243 · 02-26-2020, 04:34 PM

I am watching also, a finish on a hot hickory grill to char a bit would work well if I were doing it, thanks for posting the link.

frankenfab · 02-26-2020, 05:21 PM

Yep. I wanna see this.

BuffettFan · 02-26-2020, 05:54 PM

Thanks to all following along!

Out of the hot tub, into the fire.
Going indirect with some hickory, then a final sear.
First impression, the Competition won the smell test coming out of the bag.

Stay tuned!

rm41400 · 02-26-2020, 06:26 PM

Interesting.

Need to see the final plate though ;)

BuffettFan · 02-26-2020, 06:34 PM

About 10 minutes indirect with a nice chunk of hickory, a light glaze of our homemade bourbon BBQ sauce and then sear both sides...

BuffettFan · 02-26-2020, 06:41 PM

Look and smell fantastic.
Pull apart tender, moist but not greasy. Very happy with the results and the ease of cooking them.

Hard to decide the favorite rub.
Both very good and very different flavors.
Hard pressed, I would say Competition by a hair.

I will absolutely do these again with one additional step.
I would brine the pork in advance, it could only add to the end results.

Thanks again for following along.

02-26-2020, 10:04 AM	#1
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	24 Hour CSRs In Progress I picked up some country style ribs last night and thought I'd try them in the sous vide since it's a school night and it's snowing. Half got Oakridge Secret Weapon, the other half got Competition. Vac sealed and into the hot tub for 24 hours. Let's see what happens! __________________ We are the people our parents warned us about. Last edited by BuffettFan; 04-22-2022 at 02:14 PM..

02-26-2020, 11:42 AM	#3
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	140* Internet recipe, I'll see if I can find it and post a link. Only using the time and temp from the recipe, not the rub. EDIT: I've never done them this way either! __________________ We are the people our parents warned us about.

02-26-2020, 12:22 PM	#4
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	http://www.sousvidelife.com/sous-vid...e-pork-recipe/ Linky link. __________________ We are the people our parents warned us about.
	1 members found this post helpful.

02-26-2020, 12:41 PM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	This is going to be good __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

02-26-2020, 12:47 PM	#6
PaSmoker is one Smokin' Farker Join Date: 07-14-08 Location: Yardley, PA	curious to see the results!! __________________ [FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT] [FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, [COLOR="DarkOrange"]ORANGE[/COLOR] Kamado Cadet, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker" [/FONT],[FONT="Comic Sans MS"]Big Easy Oil-Less Turkey Fryer[/FONT], [FONT="Comic Sans MS"]various other nonsense devices[/FONT] [LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT]

02-26-2020, 11:41 AM	#2
Dplorable is One Chatty Farker Join Date: 08-13-18 Location: SW Ohio Name/Nickname : Rick	I'm following this one, I've never done CSRs SV. What temp are you running?

02-26-2020, 12:54 PM	#7
Jrogers84 is One Chatty Farker Join Date: 04-27-16 Location: Middle Michigan	Im watching

02-26-2020, 12:57 PM	#8
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	What George said... __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

02-26-2020, 03:32 PM	#9
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	Tuned in. __________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸

02-26-2020, 04:34 PM	#10
mike243 is One Chatty Farker Join Date: 09-13-16 Location: above knoxville Tn Name/Nickname : Mike	I am watching also, a finish on a hot hickory grill to char a bit would work well if I were doing it, thanks for posting the link. __________________ WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX

02-26-2020, 05:21 PM	#11
frankenfab Take a breath! Join Date: 08-23-14 Location: in the woods Name/Nickname : Franklin	Yep. I wanna see this. __________________ Original PK--rectangular PKGO 22.5" Weber Kettle

02-26-2020, 05:54 PM	#12
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	Thanks to all following along! Out of the hot tub, into the fire. Going indirect with some hickory, then a final sear. First impression, the Competition won the smell test coming out of the bag. Stay tuned! __________________ We are the people our parents warned us about. Last edited by BuffettFan; 04-22-2022 at 02:14 PM..

02-26-2020, 06:26 PM	#13
rm41400 Full Fledged Farker Join Date: 07-07-19 Location: TN Name/Nickname : Ry	Interesting. Need to see the final plate though ;) __________________ Primo XL- OG that started it all for me Shirley 24”x42” Mak 2*. & Grilla Chimp for RV Santa Maria 42”

02-26-2020, 06:34 PM	#14
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	About 10 minutes indirect with a nice chunk of hickory, a light glaze of our homemade bourbon BBQ sauce and then sear both sides... __________________ We are the people our parents warned us about. Last edited by BuffettFan; 04-22-2022 at 02:14 PM..

02-26-2020, 06:41 PM	#15
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	Look and smell fantastic. Pull apart tender, moist but not greasy. Very happy with the results and the ease of cooking them. Hard to decide the favorite rub. Both very good and very different flavors. Hard pressed, I would say Competition by a hair. I will absolutely do these again with one additional step. I would brine the pork in advance, it could only add to the end results. Thanks again for following along. __________________ We are the people our parents warned us about. Last edited by BuffettFan; 04-22-2022 at 02:14 PM..