Justin Posted May 5, 2021 Share Posted May 5, 2021 I am doing belly pork ribs sous vide 68c 24 hours Friday morning hours then on in the kettle grill to smoke and crisp up for 45 mins, glaze and finish off. Will be for Sat lunch. At least that is the plan. Rub ratio before bagging for sous vide 2 salt, 2 smoke paprika, 2 light brown sugar, 1 ground cumin, 1 ground cayenne, 1 ground coriander. Any tips? Quote Link to comment Share on other sites More sharing options...
Justin Posted May 7, 2021 Author Share Posted May 7, 2021 Changed to 36 hours now at 62.5c, Sunday lunch due to the rain tomorrow, going on 10pm tonight, I will cool it in ice bath then when I ma ready slice and direct heat on kettle, Quote Link to comment Share on other sites More sharing options...
Justin Posted May 7, 2021 Author Share Posted May 7, 2021 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 9, 2021 Author Share Posted May 9, 2021 (edited) No pictures. Too busy and family.the pork was 40 hours at 67.5c. I patted it dry and put on direct hot to char. No sauce. Double wrapped and put in cool box for 2 hours. Came out just about fork cut tender. Loose but biteable. Could just about pull out rib bone. Chilli warm but not hot, warm throughout and after. Nice balance on salt and sugar. Not sweet not salty. Good practice for a tailgate dish. Also did fish dish first course. Cod on cedar plank with melted honey and butter on. Topped with pinch of salt pepper rosemary garlic parsley minced and sprinkled on top. Refrigerate first for 30 mins to solidify and then medium low heat 25 mins. Flaky fish. Nice. Edited May 10, 2021 by Justin 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 6, 2021 Share Posted June 6, 2021 Sounds great Justin (only just seen this post sorry). If you cant get pics next time then leftovers will do😁😂 What are those white balls floating used for? Quote Link to comment Share on other sites More sharing options...
Justin Posted August 4, 2022 Author Share Posted August 4, 2022 The plastic balls minimise evaporation Quote Link to comment Share on other sites More sharing options...
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