Justin & Meredith Winokur's Kitchen Cooking Notebook
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Random · Random Links
Home > posts > 2021 > 04 > 2021-04-02_Sous_Vide_Ribs.html
Sous Vide Ribs
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
?rev=5c6bb59 to a URL.
See the help page for more information.
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.