|Banner advertisements by bbqads.com|
In Reply to: Great article on cooking ribs in NY Times today posted by MaryAnn on April 06, 2011 at 19:08:57:
I'm going to sous vide some ribs really soon. I feel that bbq ribs are overcooked to get them tender, but sous vide would allow for a long cook to tenderize at a lower temp. Then just glaze and finish on the smoker.
If it was legal in KCBS I would try it at my next contest.
The BBQ Forum Home Page