Food UF Fart Group? - EAT YOUR PEAS

[tre]

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.

 

[tre]

the oven after is to let the sauce set into them better, i would think.

 

[Mr. Argumentor]

the oven after is to let the sauce set into them better, i would think.

To let the sugars in the sauce caramelize?

 

[APRIL]

rub first, seal and fridge for a few hours. 12 hours at 165F. Sauce and either oven or grill for about 15 minutes.

Ah, so pretty much what we're doing.

 

[APRIL]

I'm not a fan of saucy ribs... dry rub is teh bestest.

 

[tre]

To let the sugars in the sauce caramelize?

they won't caramelize too much in 15 minutes, it just helps get some of the water out mostly.

 

[tre]

Ah, so pretty much what we're doing.

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.

 

[APRIL]

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.

We prefer not to either, but the long ass sous vide time makes it a bit inconvenient.

 

[fly]

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. #sorrynotsorry

 

[gee]

http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html

That's what I'm following...

prague powder for a fake smoke ring? sigh.

 

[gee]

Other than that it seems pretty good.

I'd reheat them in the oven at a low temperature (say 180F) so they're fully heated through, then lay on a sugary sauce and broil it on with the oven to make it stick.

 

[tre]

prague powder for a fake smoke ring? sigh.

he bought pre-rubbed ones.

but yeah, that's bullshit.

 

[Valve1138]

Smoke Rings are overrated.

Taste and texture are all that matters.

 

[gee]

Never did follow up on this: #meatclub3 at work was a success.

Came out a little salty though. You really need a large container of water to soak the meat in after the brining step, or to change the water a couple of times. Reheating in a frying pan with a bit of water took the edge off and brought things back to normal, and with that done, it was excellent.

 

[gee]

Smoke Rings are overrated.

Taste and texture are all that matters.

A smoke ring is pretty sexy though.

Throwing nitrites on your meat to make a fake one is just wrong. That's like plastic surgery.

 

[Valve1138]

Now we're talking. I guess if you're going to go the Fisher Price route and buy a propane smoker, this would be the one to get.

https://www.amazon.com/Smoke-Hollow...id=1504364390&sr=1-40&keywords=propane+smoker

 

[Jehannum]

 

[Ledboots]

 

[Jehannum]

No, you may not speak to my manager.

 

[APRIL]

Hay thar sweet heart.