Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: ClimberDave on April 14, 2017, 04:53:34 PM
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Haven't been around to fire up the BBQ much the past few weekends but still wanted something good.
Chefsteps has started releasing lots of new recipes on its Joule app so decided to give one of them a shot.
I chose the pork spare rib recipe.
I followed the time and temp they recommended (158 f for 24 hrs) but changed the recipe a bit to give a more Italian flavor. Served them up on some polenta.
They ended up being pretty tasty!!(https://uploads.tapatalk-cdn.com/20170414/06613762592a4849eb7ada1f97998358.jpg)
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If you want to get a more "traditional BBQ" style rib using sous vide, check out the recipe at seriouseats.com (http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html). They include instructions for sauced or dry finish on grill or in oven. Not a bad "make ahead and freeze to finish later" or inclement weather solution.
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If you want to get a more "traditional BBQ" style rib using sous vide, check out the recipe at seriouseats.com (http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html). They include instructions for sauced or dry finish on grill or in oven. Not a bad "make ahead and freeze to finish later" or inclement weather solution.
I have made the Chefsteps version they came out pretty tasty.