I want to thank a number of you for sharing your insights about the best ribs. I have followed the instruction of 165 degrees for twelve hours, but I find that seasoning and then placing in the fridge for several hours to remove too much of the juices, so I season then immediately place in the water and cook using the sous vide for the twelve hours. These are the juiciest and most flavourful ribs I have ever had.
Related topics
| Topic | Replies | Views | Activity | |
|---|---|---|---|---|
| Baby Back Ribs at 167? | 16 | 2165 | March 7, 2019 | |
| Ribs that just fall off the bone | 5 | 5098 | July 1, 2017 | |
| St. Louis Style Ribs 24 Hour Sous Vide | 2 | 2517 | October 11, 2015 | |
| Pork rib cook time | 15 | 3072 | September 22, 2019 | |
| Beef short ribs, my favorite | 0 | 1617 | April 16, 2017 |