Dino Ribs Reheat with Sous Vide

Today we’re going to reheat these dino ribs with sous vide.

I usually like to cook and then hot hold my meat until service, but I couldn’t align my schedule for a Thursday 6pm dinner.

This reheat method allows me to smoke when it's convenient for my schedule and then sous vide it a few hours before meal time.

I fully cooked the ribs and then let them rest until they came down to about 175.

I sliced and then individually vac sealed them. I then threw them in an ice bath and was reminded of the bobbing for apples game we played in the 80s. There’s no way that would fly today, but I would definitely rather bob for ribs.

Anyway, after they chilled for a few hours I put them in the fridge for a few days.

Dinner was at 6, so I started the sous vide at 2pm. I jump started it with some very hot tap water. My initial target water temp is 185 because the temp will drop when I add the cold ribs. I then set the sous vide to 165 and let them sit for 3.5 hours.

I didn’t want to mess with the water and bags at dinner time, so I removed them from the bath and bags, wrapped them in butcher paper, and then kept them warm in the oven until our guests arrived.

This process is a bit more work than smoking and hot holding, but it worked for my schedule and we got to serve some wicked good ribs for our friends.

Thanks to ‪@PorterRoadButcher‬ for the Dino ribs and thanks to ‪@Anovaculinary‬ for the sous vide gear. All of which you can find on my gear page.


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