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-   -   24 Hour CSRs In Progress (https://www.bbq-brethren.com/forum/showthread.php?t=279133)

BuffettFan 02-26-2020 10:04 AM

24 Hour CSRs In Progress
 
5 Attachment(s)
I picked up some country style ribs last night and thought I'd try them in the sous vide since it's a school night and it's snowing.
Half got Oakridge Secret Weapon, the other half got Competition.
Vac sealed and into the hot tub for 24 hours.

Let's see what happens!

Dplorable 02-26-2020 11:41 AM

I'm following this one, I've never done CSRs SV. What temp are you running?

BuffettFan 02-26-2020 11:42 AM

140*
Internet recipe, I'll see if I can find it and post a link.
Only using the time and temp from the recipe, not the rub.

EDIT: I've never done them this way either!

BuffettFan 02-26-2020 12:22 PM

http://www.sousvidelife.com/sous-vid...e-pork-recipe/

Linky link.

Big George's BBQ 02-26-2020 12:41 PM

This is going to be good

PaSmoker 02-26-2020 12:47 PM

curious to see the results!!

Jrogers84 02-26-2020 12:54 PM

Im watching

4ever3 02-26-2020 12:57 PM

What George said...

KevinJ 02-26-2020 03:32 PM

Tuned in.

mike243 02-26-2020 04:34 PM

I am watching also, a finish on a hot hickory grill to char a bit would work well if I were doing it, thanks for posting the link.

frankenfab 02-26-2020 05:21 PM

Yep. I wanna see this. :popcorn:

BuffettFan 02-26-2020 05:54 PM

2 Attachment(s)
Thanks to all following along!

Out of the hot tub, into the fire.
Going indirect with some hickory, then a final sear.
First impression, the Competition won the smell test coming out of the bag.

Stay tuned!

rm41400 02-26-2020 06:26 PM

Interesting.

Need to see the final plate though ;)

BuffettFan 02-26-2020 06:34 PM

2 Attachment(s)
About 10 minutes indirect with a nice chunk of hickory, a light glaze of our homemade bourbon BBQ sauce and then sear both sides...

BuffettFan 02-26-2020 06:41 PM

3 Attachment(s)
Look and smell fantastic.
Pull apart tender, moist but not greasy. Very happy with the results and the ease of cooking them.

Hard to decide the favorite rub.
Both very good and very different flavors.
Hard pressed, I would say Competition by a hair.

I will absolutely do these again with one additional step.
I would brine the pork in advance, it could only add to the end results.

Thanks again for following along.


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