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...
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