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

48 hours is up and the grill is lit. My portion of ribs is still in the bag which looks like this...



It's hard to see by the still pic, but these babies literally poached in their own fat, along with my rub.

Safe zone was mentioned earlier, and this next step is very important if you're going to try sous vide, and that is to immerse what's headed to the fridge or freezer in an ice water bath. Again, as with cooking, it's the power of water convection to plunge the internal temp down as quickly as possible. You can't simply toss anything out of the bath directly into the fridge or freezer because the inner temp won't chill fast enough. The food should sit fully immersed in the ice bath for an hour, more if it's thick.



Another beer is consumed as I wait for the grill. Corn on the cob is soaking as are apple wood chips. The anticipation is killing me.