Any tips, @tre?
rub first, seal and fridge for a few hours. 12 hours at 165F. Sauce and either oven or grill for about 15 minutes.
Any tips, @tre?
To let the sugars in the sauce caramelize?the oven after is to let the sauce set into them better, i would think.
To let the sugars in the sauce caramelize?
yup.Ah, so pretty much what we're doing.
We prefer not to either, but the long ass sous vide time makes it a bit inconvenient.yup.
I prefer not to fridge them after the cook, but it still turns out pretty good - just make sure they are well heated through, you don't want cold bones.
Yeah, I wasn't getting up at 5am, just so we could have delicious ribs tonight. #sorrynotsorryyup.
I prefer not to fridge them after the cook, but it still turns out pretty good - just make sure they are well heated through, you don't want cold bones.
prague powder for a fake smoke ring? sigh.http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html
That's what I'm following...
A smoke ring is pretty sexy though.Smoke Rings are overrated.
Taste and texture are all that matters.