Sous vide at home – 72 hours pork ribs | Sous Vide Cooking
Posted on August 30th, 2009 by
I was not really convinced after my first 42 hours sous vide pork ribs trial. The meat was tender but the texture was not as extraordinary as you can. … and insanely flavorful — rich from the collagen and fat in the ribs. Also did a spice rub on a beef brisket, smoked lightly for an hour, then cooked sous vide at 142 for 70 hours and it was devoured immediately: pink interior, red smoke-ringy area, tender, moist… and a lot easier than tending the smoker all day. …
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Sous vide at home – 72 hours pork ribs | Sous Vide Cooking
Filed under: Smoked Pork Ribs, Smoking Pork Ribs
