I started with some pork back ribs that were on sale. Then I divided the two racks in half. I was able to pull the silver skin on one of the racks but the other had too many butcher cuts so I gave up. I figure this would be an experiment to see the difference with silver skin on and off while SV cooking them...
I gave them a liberal coating of BDs before bagging...
Anova set to 145F and timer set to 36 hours for the ribs in the fish tank...
After 36 hours I gave them a finish sear on the Cook-Air on DEFCON 4 with hickory wood...
All done...
Here is a look at a cut rib...
The bite
And a finished rib. Ended up with a clean bone...
So this was my first time making SV ribs. They were super tender. A bit more tender than I like normally but still really good. I will drop the time down to 24 hours next time and see how they come out.
You could taste the seasoning but not very pronounced. I should have applied more rub to them or sauced them before grilling.
Now about the silver skin. It was like it melted away. You could barely tell the other racks had the silver skin left on them. So when SV cooking ribs I will not worry about pulling the silver skin.
I did not add any liquid smoke. They did catch a subtle smoky flavor from the Cook-Air. Might put a drop of liquid smoke in each bag just to see how they taste.