Got some Ibérico pork from campo grande and per a recipe in their cook book I should sous vide these for 12 hours at 200 F. My sous vide only goes up to 197 so I began wondering if this is too high. Other online recipes recommend closer to 165 F for 12 hours. Any thoughts from the pros out there? Should I crank it all the way to 197 or throttle it down a bit?
by kwmi83
10 Comments
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200f would be so overcooked!
Kenji has a great article on Sous Vide ribs on Serious Eats.
[Sous Vide Barbecue Pork Ribs Recipe](https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab)
My personal preference is 152F for 24 hours.
Competition ribs get up to internal temps of about 200 degrees . There are time/temp needs to break down various parts of the ribs and the gelatin will liquefy and redistribute for moistness if you do it right.
I’d say to give this a shot with maybe a half rack and see what you think.
I do 140 for 24 hours.
Geeze for 200 you could just drive up a nearby hill and boil em.
For sous vide when learning, OP, my first stop is always Kenji to see if he’s done testing on the thing I’m thinking about cooking.
After I learn and experiment, I modify to my taste, but Kenji is always my first stop (before Reddit comments):
https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab
thanks guys I’m gonna try 165 for 12 hours. It looks like it just depends on preference to an extent but regardless 200F for 12 hours is probably too high for too long.
When I do ribs in the oven I put the rub on then double wrap in foil and put them on a rack on a baking sheet at 200 for a few hours then I stick on a thermometer and turn it up to 225 until the ribs hit 200 then take them out sauce them up and go back on under the broiler and they always come out meat falling off the bone awesome.
i do 160 at most for ribs. 200 will be dry and shredding