Found a deal and bought 23 pounds of pork loin. I was able to get a half slab of pork ribs on this deal. What would you recommend for time and temperature on a half slab of pork ribs? I use air sous vide in our oven and plan to broil for finish. I'll add a comment with the dry rub seasoning.
by smelly-dorothy
3 Comments
Pork rib dry-rub seasoning (bulk recipe):
6 tbsp chipotle Chili pepper,
2 tbsp red chili powder,
1 tbsp smoked paprika,
1 tbsp cumin,
1 tbsp oregano,
5 tbsp dark brown sugar,
2 tbsp coriander,
2 tbsp mustard seed,
1 tbsp salt
It’s the way to do it, I just had 5kg of chicken breasts, and 2kg of rump steaks delivered this morning, I’ve portioned the Chicken in to 3 different ones, lemon and herb, Tandoori seasoning, and BBQ Guys Chicken seasoning, and then frozen it all.
Need to do the Steak but I’ve ran out of bag material so I’ll sort them out tomorrow, I seem to have gone on a bit of a buying spree since I got my sous vide and I’ve managed to fill a freezer draw with food ready to sous vide haha.
Search for Babish Whole Pork loin. His approach changed the way I prep loins.