This picture is from a different rib roast I did but posting it here to honey pot you into oooking at this post. I am currently dry running a rib roast that I was planning on smoking but now I intend on sous vide. I seasoned the roast like a brisket so it’s got heavy pepper on it. Will this be an issue with the sous vide process?
I am also not against giving it a light smoke and then finishing in the sous vide for a optimal edge to edge pink. What are your thoughts on this?
by NecessaryInside3653
7 Comments
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It won’t effect the sous vide but it might burn a bit when you sear as traditionally you’ll be finishing it much hotter with sous vide than in the smoker
Sounds like a great setup for steak au poivre.
It is a good thing to season your meat during a sous vide cook. Never a bad thing. In a kitchen we’d brush it off before putting under the salamander to sear it. But you absolutely want to keep it on during the sous vide cook.
No issues. Just make sure that your meat is very dry and doesn’t have pepper corn “standoffs” when searing.
This is generally the way I prep meat before SV. Other then an issue or two with the Sear (I use cast iron pan) the dry brine process is fine to use
I smoke-sous vide alot, it’s the best way to get the smoke flavor deep.
Just keep the temp low and you can smoke for am hour or two before sous vide then the long cook let’s the smoke get deep