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Big Honking Country Ribs

chocdocchocdoc Posts: 461
edited 1:59PM in EggHead Forum
DSCN3351 by ChocDoc1, on Flickr

Sous vide'd a nice chunk of country rib for 12 hours at 60º C, rubbed with Penzey's Southwestern blend.

DSCN3375 by ChocDoc1, on Flickr

Grilled on the mini to get that fat nice and tasty.

DSCN3380 by ChocDoc1, on Flickr

Drizzled with a little Rufus Teague Honey Sweet, some grilled vidalia onions and a couple of slices of cheese bread.


  • FlaPoolmanFlaPoolman Posts: 11,675
    Love the big ones. I've had my butcher cut up a couple butts at 2" and slow cooked. Yours look perfect
  • DeckhandDeckhand Posts: 318
    Never tried sous vide/egg on country ribs but it works great on tri-tip and flank steak... always glad to see when it works.
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