Post by BBQ Butcher on Jan 30, 2018 8:37:50 GMT -5
Last night's sous-vide baby back ribs. The pictures are not pretty, I wasn't happy with the taste...BUT, these had the BEST texture of any ribs that I've done in the sous-vide in six years 
I used a local bbq rub out of Winter Haven, Fl called "Four Rivers All Purpose BBQ Rub". Out of the jar it smelled terrible, but I covered that up at the end with my honey bourbon bbq sauce.
They were in the water bath for 24 hours at 150°, a slather of the above sauce and under the broiler for 15 minutes. Served with three bean salad and warm German potato salad with smoked cherrywood bacon and home grown fresh dill
3 bean salad was easy. Green Giant brand, drained the juice from the can, rinsed and added zesty Italian dressing
I used a local bbq rub out of Winter Haven, Fl called "Four Rivers All Purpose BBQ Rub". Out of the jar it smelled terrible, but I covered that up at the end with my honey bourbon bbq sauce.
They were in the water bath for 24 hours at 150°, a slather of the above sauce and under the broiler for 15 minutes. Served with three bean salad and warm German potato salad with smoked cherrywood bacon and home grown fresh dill
3 bean salad was easy. Green Giant brand, drained the juice from the can, rinsed and added zesty Italian dressing
