Got my hands on some Meaty Pork Ribs that I am planning to cook for Sunday. Does anyone have any suggestions on the best time and temperature to cook them at?
I also have a Ninja Woodfire electric grill so I can put some smoke on them although not too sure if its worth doing and if so whether to do it before or after sous vide.
These are the Ribs i got. They are 1.69 kg
by darkben151
7 Comments
Throw a dry rub on those bad boys take the silver skin off the back first , 250 degrees for about 4hrs now doyou want to wrap or not personal prefernce , spritz every 45 mins etc sauce or no sauce good to go
I just did a batch last week. Made a simple rub and added liquid smoke.
From my research you can either do 165 for 12 hours or 145 for 36 If you like more snap and chew then it’s the former, 36 hours is falling off the bone.
I did 155 for 24 hours and I liked it.
Finish on grill or oven after.
I take back my response completely disregarded the sous vide lmao
I almost don’t care how you fix them – just plan on me for supper!! 😆
Clean up the silver skin and put seasoning on first.
Season heavy, 145 for 36, pat dry light re season, then sear on grill, meat side down first, flip and start adding sauce if desired otherwise just get the bones good and warm then let rest.
Make a sauce with gochujang, miso, rice wine vinegar, brown sugar, chopped garlic and grated ginger, into the bag with the ribs
180 for 4.5 hours, cool 20 minutes in the fridge, slap on more sauce and finish under broiler
Every time I make these I watch my friends eyes light up as they take their first bite, and then “oh man these… wow.. how did you make these?… wow”