Ham Ribs - Finished Sous Vide

[johngolf01]

Took my first stab at making bacon a couple weeks ago and as an afterthought I see through a slab of St Louis ribs into the brine. I used pops brine. Having already tried the bacon I was super pleased with the results. Today I decided to sous-vide the ribs which had already been cold smoked. Lots of different opinions on times and temperatures for sous-vide ribs but being as I wanted it done in reasonable amount of time I opted for 160 f at 9 hours and followed by a finish in a 425f oven for 15 minutes. There was plenty of flavor in the brine so I didn't add anything to the ribs. These are my first ham ribs I've ever had and wow they were fantastic great change-of-pace over traditional ribs and the brine flavor really comes through. Definitely going to do this again. Sorry for the poor pics but this is what I got.

 

[johngolf01]

Took my first stab at making bacon a couple weeks ago and as an afterthought I see through a slab of St Louis ribs into the brine. I used pops brine. Having already tried the bacon I was super pleased with the results. Today I decided to sous-vide the ribs which had already been cold smoked. Lots of different opinions on times and temperatures for sous-vide ribs but being as I wanted it done in reasonable amount of time I opted for 160 f at 9 hours and followed by a finish in a 425f oven for 15 minutes. There was plenty of flavor in the brine so I didn't add anything to the ribs. These are my first ham ribs I've ever had and wow they were fantastic great change-of-pace over traditional ribs and the brine flavor really comes through. Definitely going to do this again. Sorry for the poor pics but this is what I got.

 

[chilerelleno]

Interesting, sounds and looks yummy, nice job.

 

[SmokinAl]

The ribs look fantastic!
Nicely done!
Al