Spare Me The Trouble (the Sous Vide / Egged Spare Ribs)

DMW

Nice ribs, next ones I do will be SV first.

NPHuskerFL

JohnInCarolina said:

NPHuskerFL said:

Good to see ya egging again John. I'd say you nailed it my friend.  

Oh I Egg all the time Blake - I just don't post all the time.  I'm just not one of those guys who likes to walk around with his zipper down, you know?  

Trouser Trout Sous Vide  

Smokehouse33

Thanks for the play by play! Beautiful cook!

Skiddymarker

A great way to cook ribs, sides or backs. Excellent presentation, will help many folks I think. I use 63ºC and about 18 hours as it allows the Trés Booblay to start at 9:00 PM to 10:00PM and finish in time for supper the next day. I pull from the bath around 3:00PM, chill in an ice bath and then in the frige until the egg is ready. SWMBO likes sauced ribs, this is her favourite. Like the suggestion of freezing, never tried that. We have left cooked sealed ribs in the fridge for four or five days.

nolaegghead

This article turns me on.

http://www.sciencedirect.com/science/article/pii/S1878450X11000035

Foghorn

nolaegghead said:

This article turns me on.

http://www.sciencedirect.com/science/article/pii/S1878450X11000035

I can see why. It's a really good read.

nolaegghead

Different strokes for different folks.