Pork Ribs.....

Discussion in 'Sous Vide' started by sudsy9977, Feb 16, 2020.

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  1. Feb 16, 2020 #1

    sudsy9977

    sudsy9977

    sudsy9977

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    so I had a bunch of ribs,,.....I did some for 24 hours at 152....just cooling off now till dinner....well see if they beat the regular ribs in the vote....same rub etc....curious to see what the texture is like....ryan
     
  2. Feb 16, 2020 #2

    MontezumaBoy

    MontezumaBoy

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    Ryan - did you smoke &/or season them prior to SV? Let us know how they turn out.

    I normally try to reduce the amount of salt in my seasoning if I am SV them for any length of time ... easy to fix salt level later but just my $0.02 ... FWIW - haven't done ribs this way but certainly toughter/larger cuts of meat quite a bit ...
     
  3. Feb 16, 2020 #3

    sudsy9977

    sudsy9977

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    I used some salt. Less than normal but I was worried about not using any. I wonder how salt affects the cook. Does it just change the saltiness or the texture too? I’ll find out in like 2 hours. Lol
     
  4. Feb 16, 2020 #4

    MontezumaBoy

    MontezumaBoy

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  5. Feb 17, 2020 #5

    sudsy9977

    sudsy9977

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    I’m gonna say they were worth the extra time. Granted I’ve never done sous vide ribs at all. My wife even liked them and she hates stuff cooked in that machine as she calls it. They were super tender but held on the bone unless you gave it a good tug. They had a great texture and were so tender It wasn’t even funny. I used a crappy rub too. If I had made my own I can’t imagine the difference.

    All in all worth the wait. I actually had a taste test. I did some in the pressure cooker vs the ones in the sous vide. Not that the pressure cooker ones were bad. The other were even better.
     
    bahamaroot likes this.
  6. Feb 17, 2020 #6

    MontezumaBoy

    MontezumaBoy

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    Perfect! Thx for the update.
     

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