Chip, as long as they taste good and you are happy with them,
thats all really matters.
However ..... they are far from appealing visually, and that
has some importance also. Far be it me to talk shit though,
as I have posted many things on the boards that has drawn the
wrath of the trolls.
If you choose to try this method again ..... I would highly
encourage you to get some smoke or at least a little bark
on them first, and then finish off with the Anova. It will
make a HUGE difference in both taste and looks.
Get out your crayons trolls and write down these tips ...
marinate the ribs for at least an hour in Italian dressing.
Yes, I'm serious. Remove and coat with your favorite rub.
I stopped trying to make my own years ago. Find a brand
or two you like and buy them. If you think your home made
rub is so great, have others try it. If they agree, then package
it and sell your own. Otherwise buy premade that is likely
much better.
Toss on a grill. Chip, your Napoleon gasser will do the job,
but a plain old kettle can be found on the swap pages for $20
all day long and will give such a much better flavor.
I pulled this pic off of a kettle page. This guy was doing
hot and fast with his St Louis cut ribs. Otherwise he would
have had less than half of the coals lit.
You could do something similar ... about 10 minutes aside,
then pull, seal and finish off sous vide style if you choose.
Thank me later.
JPGettysburg wrote: ↑Mon Jun 10, 2024 10:56 amThe meat needs to literally fall off the bone, or I'll have ZERO interest. Who wants to gnaw on a bone for hours on end like some deranged lefty mouth breather?
Slow-cooked for at least 18 hours.
Remind me to never accept the invite to come
dine on your bbq.
