Sunday, January 18, 2015

Sous Vide Ribs

Sous Vide experiments going on this week, a rack of St. Louis style ribs, vacuum sealed and cooked for about 10 hours at precisely 157 degrees. I took them out, covered them with a Bourbon BBQ sauce and roasted them for 15 minutes, saucing them twice to get a great bark. 
They have a perfect texture and you have complete control of that with cooking length. I wanted them with a bit of chew but not falling off the bone. Pretty good stuff. Next, perhaps a nice beef roast, especially as cheaper cut to see how tender it might get.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...