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

quote:

---

They don't really look fall off the bone like you would think for 48 hours. I thought you were supposed to have about 1/2" of bone exposed on the ends when they are really done

---

You're right. They weren't fall off the bone. 48 hours may seem like a long time, but the meat never exceeds 144 degrees so it will not overcook. The key is getting the meat pasteurized while slowly tenderizing the meat, melting the fat, breaking down the collagen, etc so that the texture is unbelievably spot on.

Also, the reason they didn't pull back from the bone is because of what BB suggested, that the moisture has nowhere to go, which is a plus because as with confit, these ribs poached in their own fat and liquid. Because of this, I can use less seasoning and the flavor will still be intense.

I have a friend who cooks sous vide regularly and is highly recommending vegetables, especially root. Those cook at a much higher temp, 185+, so coordinating a meal can be tricky. I'd need to cook the veggies, then drop the temp for protein. The veggies can stay in the lower temperature water because again, things don't overcook.