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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-26-2020, 10:04 AM   #1
BuffettFan
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Default 24 Hour CSRs In Progress

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!
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Old 02-26-2020, 11:41 AM   #2
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I'm following this one, I've never done CSRs SV. What temp are you running?
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Old 02-26-2020, 11:42 AM   #3
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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!
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Old 02-26-2020, 12:22 PM   #4
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http://www.sousvidelife.com/sous-vid...e-pork-recipe/

Linky link.
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Old 02-26-2020, 12:41 PM   #5
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This is going to be good
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Old 02-26-2020, 12:47 PM   #6
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curious to see the results!!
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Old 02-26-2020, 12:54 PM   #7
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Im watching
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Old 02-26-2020, 12:57 PM   #8
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What George said...
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Old 02-26-2020, 03:32 PM   #9
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Tuned in.
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Old 02-26-2020, 04:34 PM   #10
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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.
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Old 02-26-2020, 05:21 PM   #11
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Yep. I wanna see this.
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Old 02-26-2020, 05:54 PM   #12
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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!
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Old 02-26-2020, 06:26 PM   #13
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Interesting.

Need to see the final plate though ;)
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Old 02-26-2020, 06:34 PM   #14
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About 10 minutes indirect with a nice chunk of hickory, a light glaze of our homemade bourbon BBQ sauce and then sear both sides...
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Old 02-26-2020, 06:41 PM   #15
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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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