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Home > posts > 2021 > 04 > 2021-04-02_Sous_Vide_Ribs.html
Sous Vide Ribs
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I made Sous Vide Barbecue Pork Ribs [Serious Eats][@rev] 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][@rev].
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.