Picked up some preseasoned St. Louis ribs from Costco yesterday and followed Kenji’s instructions for a 12-hour cook at 165°F. Removed the silver skin, salted and bagged them and put them in the fridge overnight then put them in the bath at 7 this morning. My wife stayed home from work today, so she could top up the water as needed. Didn’t use liquid smoke (didn’t have any), and used a couple of bottled sauces instead of making my own but they were still toothsome and delicious.
by JuanOffhue
4 Comments
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Those look delicious!
Way too long.
That looks great. Would never think about sous vide ribs, liquid smoke is some genius stuff. I thought Costcos ribs had the silver skin removed?