re: Baby Back Ribs "Experiment" - Final Result w/Pics

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I never know what I'm gonna be hungry for three days out.

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That's the charm of sous vide is that you can easily freeze what you've cooked (after an hour in an ice water bath) and is ready for any future use...just drop it in a hot water bath for a half hour. For instance, I can have 72 hour short ribs ready to go even before the charcoal is ready.