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Can I sous vide baby backs the same way you Sous vide spares? (using sous vide/egg method)

dutchie
dutchie Posts: 17
in EggHead Forum
Wife says she wants ribs for dinner for Mother's Day......perfect, as I have a couple racks of baby backs in the freezer. I know alot of you have successfully sous vide and egged spares, but I can't seem to find any directions for sous vide baby backs. Any difference in times/temps?

"Oh how lovely cooks the meat"- Frankie Lane

Caledonia, Ontario

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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 35,007
    I'd go with the same unless someone else has first-hand experience to suggest otherwise.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • RRP
    RRP Posts: 26,479
     I have done both via sous vide and my experience was the spares need longer time due to more mass, but temperature is fine.
    Re-gasketing the USA one yard at a time 
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  • crudad
    crudad Posts: 7
    My Joule app says 4 hours @ 167 degrees as their favorite.  6 hours at 185 degrees for fall apart ribs.  They then crisp in over/grill at 400 degrees.  
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