KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2021 > 04 > 2021-04-02_Sous_Vide_Ribs.html

Sous Vide Ribs Friday, April 02, 2021, 07:38 PM

/posts/2021/04/2021-04-02_Sous_Vide_Ribs.html
/_id/20210402193808

I made Sous Vide Barbecue Pork Ribs [Serious Eats] with some minor changes to the rub and process. I kind of combined the specified rub with my modification I like to do for Sous Vide Barbecue Pulled Pork Shoulder [Serious Eats].

I only had one rack so I made the rub:

I put it on the night before, sealed it, and then cooked it at 165°F for about 11.5 hours. I used the oven method and I did half dry (but without more rub) and half with Sweet Baby Rays.

Honestly, I thought they were just okay. Certainly not amazing or anything super special. I do not know if I just don't know what good ribs should taste like or if I don't love ribs.

I liked the texture of the sauced ones but the flavor of the dry-rub.



Currently viewing 5c6bb59 from 2021-04-03 11:32:55 -0600. See other versions.
/posts/2021/04/2021-04-02_Sous_Vide_Ribs.html?rev=5c6bb59
/_id/20210402193808?rev=5c6bb59