Made ribs for the first time 145F for 10 hours dry rubbed the day before and then finished on broil in the oven. Drowned in bbq sauce at 450F for 8 mins on top rack on each side
Im not looking forward to cleaning the pan though. My husband gave me a 8/10 and it was the first time I ever made ribs.
by momotekosmo
5 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
momotekosmo
Posting because I’m proud. An if anyone else has had success what did you do differently?
I should have specified these are country style prok ribs.
bvo29
Did you cut them prior to sv or after? How was the texture? Fall off the bone or good bit of chew?
NarcanBob
Are those beef or pork?
Relative_Year4968
These don’t look like conventional ribs. Country-style?
Also when learning sous vide, Kenji should be one of your first go tos. If he’s experimented with it, I’ll always start with his method to learn the fundamentals, then tweak to my taste.
5 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Posting because I’m proud. An if anyone else has had success what did you do differently?
I should have specified these are country style prok ribs.
Did you cut them prior to sv or after? How was the texture? Fall off the bone or good bit of chew?
Are those beef or pork?
These don’t look like conventional ribs. Country-style?
Also when learning sous vide, Kenji should be one of your first go tos. If he’s experimented with it, I’ll always start with his method to learn the fundamentals, then tweak to my taste.
For one of many examples:
https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab