Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Rummm on May 01, 2013, 07:39:39 AM
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I found a pack of Beef Spareribs at the store. Seasoned with with my standard Rib Rub (http://askabutcher.proboards.com/index.cgi?board=rub&action=display&thread=246).
They went into the SV at 162° for 27 hours *
The fat melted away :)
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/SVbeefspare1_zps2fc579a9.jpg)
Patted dry and getting ready to glaze with a thin layer of Sweet Baby Ray's BBQ sauce
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/SVbeefspare2_zpsbe0ed9a3.jpg)
Then I hit them with the butane torch
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/SVbeefspare3_zpse794893a.jpg)
Tasty....very tasty :P
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/SVbeefspare4_zpsb415dc73.jpg)
*they were a little over done for my liking, so next time I will drop the temp back to 160° and the time down to 24 hours.
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I'd eat them. ;)
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Heck yeah! I would hit those too!
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They do look mighty tasty!!
Art
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Very cool......27 hours......amazing. Labor of love!
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They sure look good and I'd give 'em a try.
But... no smoke? :o Sacrilege I tell you, sacrilege!!! ;D
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AAB, those ribs look fabulous ;D
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If you would have said you cooked them on the Primo I would have believed you, Nice job :)
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Look good from here. :P :P :P :P :P :P :P