Proof that it's important to read the entire recipe/article before attempting any cookery.
Reading https://amazingribs.com/tested-recip...r-ribs-recipe/ , had questions about the prep.
a) Where should one obtain Prague Powder #1 locally? The google suggests it's only available online, which is fine - but sometimes we like to support local businesses, but couldn't tell you what style of local businesses could potentially carry such a product for us to begin our quest. Yes, we know it's an optional ingredient, but cooking is fun so why not?
b) for the sous vide path, do we coat the ribs in salt and Memphis Dust THEN sous vide? Or do we sous vide, and coat with salt and Memphis Dust when we move on to step 3?
c) our assumption is the Prague Powder is added to the Memphis Dust rub, and isn't part of the initial step one marinade. Or is it? (It's not mentioned in the Method section)
Reading https://amazingribs.com/tested-recip...r-ribs-recipe/ , had questions about the prep.
They started their indoor ribs sous vide, a method of gently cooking in a vacuum pack in a hot water bath and then finishing them in the oven. We baked ours entirely inside in the oven, at first wrapped in foil, then nekkid.
The results? We agreed that our flavor was better. We agreed their meat was slightly juicier. We also agreed ours tasted more outdoorsy because we marinated the ribs for a bit in dilute liquid smoke. Both teams used a bit of Prague Powder #1 in their rub
If you have a sous vide setup, instead of using foil as we did, do as they did and cook the ribs sous vide for five hours at 165°F (73.9°C), and then dry roast at 225°F (107.2°C) for two hours
The results? We agreed that our flavor was better. We agreed their meat was slightly juicier. We also agreed ours tasted more outdoorsy because we marinated the ribs for a bit in dilute liquid smoke. Both teams used a bit of Prague Powder #1 in their rub
If you have a sous vide setup, instead of using foil as we did, do as they did and cook the ribs sous vide for five hours at 165°F (73.9°C), and then dry roast at 225°F (107.2°C) for two hours
b) for the sous vide path, do we coat the ribs in salt and Memphis Dust THEN sous vide? Or do we sous vide, and coat with salt and Memphis Dust when we move on to step 3?
c) our assumption is the Prague Powder is added to the Memphis Dust rub, and isn't part of the initial step one marinade. Or is it? (It's not mentioned in the Method section)
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