Sous-B-Q: “Dry Rub” Baby Back Ribs 2021
The laborious task of "rubbing" the ribs is supplanted by a simple but effective "sprinkle."
Sous-B-Q: Baby Back Pork Ribs 2021
Sous vide simplifies tenderization of this iconic cut, streamlining the subsequent smoking process.
Sous-B-Q: Dry Rub Pork Spare Ribs
Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.
Sous-B-Q: Yankee Style BBQ Pork Spare Ribs (Indoor or Outdoor)
Pitmasters are usually skeptical about synergizing sous vide with "low and slow" smoking models. Let the results tell the story.
Sous Vide: Salt and Pepper Baby Back Pork Ribs, 2021
Thousands of BBQ style recipes exist for this pitmaster's favorite. As it turns out, salt and pepper (and sous vide) create tasty results.
Sous Vide: Pork Spare Ribs, Star Anise Rub, Dark Side Butter
Anise, Ginger, Cinnamon, and Tamarind provide identity for this Asian/Tandoori influenced dish. An emulsified tamarind sauce westernizes!
Sous Vide: Boar spare ribs, spaetzle, celery gratin, tamarind butter
Feral pigs are smaller and leaner than domesticated ones. Even so, we process using the same time/temperature formula we use for pork.
Sous Vide: Pork Spareribs, JerkiTerrAsian Cool Rub, Scorched Tomatoes, Hinode Rice
This is a utilization of two recipes already posted on this site--Stovetop Espagnole sauce and JerkiTerrAsian Cool Rub.
Sous Vide/Sous-B-Q: What Every Pork Rib Lover Should Know
Sous vide serves to tenderize/preserve proteins before finalization and service--this opens up a host of creative possibilities.
Sous-B-Q™: Pork Spareribs with Ginger Glaze
Synergizing the most popular cut of fresh pork with Asian influences.