Tuesday, August 21, 2012

Sous Vide Ribs

We've graduated to varsity level hardware, ladies and gentlemen.  I happened to acquire a PolyScience sous vide machine at a steep discount, and have been trying to get max mileage out of it.

For those of you unfamiliar with the principles of Sous Vide (which I can address in detail later), see the following link.  The short version - cryo-vaced food is cooked in a water bath held at the desired ultimate cooking temperature for an extended period of time.  The upshot is that the food is cooked evenly all the way through, with the bonus that over time connective tissue breaks down as if braised.


In short - you can have a braising cut of meat (chicken legs, brisket, round, ribs, etc) cooked until falling apart but still not cooked beyond medium, med-rare, whatever you prefer.

In this case, I did 3 racks of dry-rubbed baby back ribs at 140 for 36 hours. . .
1)      Dry rub
2)      Cryo-vac
3)      Water bath at 140 for 36 hours
4)      Remove from bag when ready to serve
5)      Broil until crispy
6)      Eat

I served with a chipotle bbq sauce - but it honestly didn't need anything.  Crackling but tender, like a $50 pork roast - and note the pink color of the meat.

The possibilities are endless.