Quote:
Originally Posted by ping2000
I cut the ribs into portions, about 4 ribs each. I dry rub them and add 4 drops of pecan liquid smoke to each bag. I have an Anova and I bought a fairly large size tub. I got the method off serious eats. It's their Sous Vide Barbeque Pork Ribs recipe. The texture of these ribs is unbeatable. He tried a bunch of different time and temp combos and the 36 hours at 145 really works. Once you take them out of the sous vide you can finish right away or dunk them in an ice bath and refrigerate for up to five days. You can finish in the oven or on the grill. It seems sacrilegious, but they are insanely good and come out perfect every time. They best part is the meat is consistent and perfect every time, leaving me the fun of experimenting with different rubs and sauces.
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Okay, I may give this a shot. Sounds like it might work.
