Seasoned with smoked paprika and garlic powder, vacuum sealed with fresh thyme and rosemary in the bag and stored in the fridge for a couple of weeks. Cooked Thursday night, cooled in a cold water bath then back in the fridge until Friday night when it was finished in a gas grill. Tender but not mushy, kind of a ham-like consistency. I’m very pleased with how it turned out.
by JuanOffhue
9 Comments
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Looks good! How do you hold the pork for a couple of weeks without it going bad?
You describe a ham-like consistency. Did you have salt in the bag along with the spices you listed?
A couple of weeks?? That’s scary. Not once out of its original packaging.
I love those pork racks! You could almost put them straight in the oven and end up with an amazing meal but I’ve never thought of giving them a bath! Low cost high quality meat those racks are.
Looks tasty.
Also looks like a cat with 7 legs!
Interesting prep/ cook method. Thanks
broke one of the racks into doubles and 4 hrs at 135 was one of my favs ever
I bought these around Thanksgiving and the expiration date was mid-December. I dried and salted it, like OP. Cooking at 138.5°F. I can confirm this was as juicy and tender a meal as the picture seems.