Country style ribs

[LostArrow]

These were sold as lean boneless country style ribs. Really were from the loin with the dark muscle surrounding the loin.
They were cheap so why not!
Marinated with Italian dressing, touch of worshishire , & into the bag.
Cooked @ 135F for couple hours then quick sear in the skillet.
Ended up between med-rare & med, moist & juicy.
Again very similar taste to cooking on a gas grill., the marinade & seasonings strongly influence the flavor.
Think I'd like better smoked then seared on a charcoal grill, but still a good cold weather cook!

[Las Vegan Cajun]

That's a great looking plate.   

[Rummm]

Looks good! 

When I sous vide ribs I give them about an hour's worth of smoke on the grill and THEN into the sous vide, followed by a trip to the grill or broiler to crisp up. A little glaze of BBQ sauce helps the looks and the flavor. Works for me

[Smokin Don]

looks good to me for some cold weather cooking!!! Don

[sliding_billy]

Man, that is tasty looking.

[muebe]

You could place a couple drops of liquid smoke into the bag before cooking also.

The ribs look good!

Any tough and lean meat can benefit with Sous Vide cooking.

[jjjonz]

Looks mighty good to me.....I guess that's what true country style ribs are.....most you get now are cut up butt.....I like a bone in mine.

[Wing Commander]

Nice looking plate.

[africanmeat]

looks great .

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[Saber 4]

One of the meat cutters at Sam's told me when the pork loins aren't selling fast enough they open some of the cryopacs up, butterfly the loins, then cut them in strips and call them back ribs. Not that there's anything wrong with them if the price is right.

[HighOnSmoke]

Great looking plate of food LA!

[Savannahsmoker]

So LA, now that you have been cooking using sous vide for awhile now how do you like it?
How does it compared to normal cooking in you opinion.?