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24 Hour CSRs In Progress

BuffettFan

BuffettFan

is Blowin Smoke!
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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!
 
Last edited:
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!
 
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.
 
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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