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[Bar-B-Lew]

So, after I was done cooking 12 quarter # burgers and about 8# of different styles of sausage on the MAK at 250° today, I decided to throw $110 worth of rib roasts onto the MAK straight out of the freezer with no rub on them.  I just checked them at about two hours and the center was still frozen.  Will check again in 90 minutes.  My plan is to take off the grill at some point, throw in the fridge, vac seal tomorrow, and then sous vide at 135°.  Throw back in the fridge, and then probably slice on Monday or Tuesday into thin slices.  Vac seal about 1# packages for roast beef sandwiches.

I only use my smokers a few times a month during the April-November time frame and like to cook a lot of meat in a day and then vac seal to eat at later dates.  Works out great as I work from home and can get out a few packages to eat during the week.

I will update the thread along the journey as this cook will take several days.

[pmillen]

I think I see the bones.

That's where the name Standing Rib Roast comes from.  You're cooking them standing on the bones.  The original intent was to keep the meat from the grease in the bottom of the pan.

[Bar-B-Lew]

I put them in the fridge uncovered on Saturday night and just got around to cutting off the bone and vac sealing them tonight.  I just put them back in the fridge.  They almost look a bit dry aged.  I will sous vide at 135° this week for about 6-8 hours. Here is how they looked.  And, I got to try out my new vac sealer.  Worked better than my Food Saver one.  It is the 12" Pro Series from Cabela's that I got on sale for $100 last week.

I was going to put some spices on before I vac sealed, but I forgot about that part of the plan.  These will be old school style as they have had nothing on them but smoke.

[yorkdude]

Those look like they will make awesome french dip, nicely done.

[cookingjnj]

These will be old school style as they have had nothing on them but smoke.

I can't see how a good prime rib roast slice with nothing on them but smoke could ever be a bad thing!  Maybe a little SPOG after coming out of the sous vide pouch will be good to go?  I say that as a non-sous vide expert of course.

[Bar-B-Lew]

Load the meat, fill with hot water, put on the lid, stick in the Anova, plug it in, set temp and time on the app, and walk away.

[Ralphie]

This has been fun to follow.

What does the "06:00" represent on the app?

I like the tub contraption.  I assume you modified it into a sous vide vessel?

[Bar-B-Lew]

The 6:00 is the timer.  I set it to run for 6 hours.  A few minutes after I started it up with some hot water out of the faucet, I received a message from the app telling me it hit the set temp of 135° and was now going to start the timer.

I cut a hole in the lid with a hole saw so that the Anovo fits in with out the need for the collar around it with the clamp that you would use to clamp to a container.  It is great for this size of food.  Probably not good for a whole brisket and maybe not even for more than one rack of ribs.  Not sure a pork shoulder would fit either without taking out the bone and slicing in half sorta like I did for these roasts.  I bought a cap to put over the hole when not in use.

[Bar-B-Lew]

The Anova app on my phone told me my meal was ready as the 6 hours had elapsed so I pulled the meat from the water, put in a pan, and put into the fridge to cool.  Will get sliced in the next few days.

[Ralphie]

Nice. Do you use a deli slicer?

[Bar-B-Lew]

Yeah, my Dad has a big Berkel deli slicer.  I will give him some of the meat to slice it for me.

[Bar-B-Lew]

Stopped by my Dad's for Father's Day and had him slice up the roasts and gave him a few pounds.  I will have a few sandwiches this week.

[Bar-B-Lew]

Yeah, I think the Cabela's has a better suction for the vacuum than the Food Saver I have too.  I'm glad I bought it and thought it was a great price.  I think it is on sale thru 7/6.

[Bar-B-Lew]

I'm sure there are much better ways to warm up this meat (i.e. au jus), but I was in a hurry for lunch so into the microwave for one minute.  Boy, it was tender.  I do need to find some horseradish hotter than Ingelhoffer Extra Hot though.  Even with as much as I put on the sandwich I didn't feel any nostril burn.  And, this meat tasted great without any rub on it.

[Ralphie]

I’m jealous.

Try grating your own horseradish if you can buy it in your area.  I’ve never done it.