Now All I Need Are Ping Pong Balls . . .
I’ve been looking over online recipes to combine several of our new toys, our FoodSaver Vacuum Sealer, our Inkbird Sous Vide Immersion Cooker, and our George Foreman Grill.
And I think our first meal is going to be Sous Vide BBQ Pork Ribs.
I’ve looked over a lot of different recipes online, and this one seems to cover everything.
The Food Lab’s Complete Guide to Sous Vide Barbecue Pork Ribs
Depending on how you want to do it, you can cook them either low and slow – 145° for 36 hours, or hotter and faster – 165° for 8-12 hours, or even somewhere in between. It all depends on how you like your ribs.
But no matter how you like them, they all start with the vacuum sealer and end with the grill.
You first coat the ribs in your favorite rub or sauce, add a couple of drops of Wright’s Liquid Smoke, vacuum seal them, and then pop them in the water bath with the Sous Vide cooker. And that’s where the ping pong balls come in.
With some of the cooking times running as long as 36 hours there’s always a danger of the immersion cooker’s water reservoir running dry while you’re at work or just out and about. So you float the ping pong balls on top of the water bath to slow down the evaporation of the water.
And after the ribs are finished in the Sous Vide cooker, then you remove them from the bags, and put them on the grill for 30 minutes or so, after covering them in your favorite rub or sauce.
Tomorrow I’m going to take a first run at my computer-controlled hibiscus watering system, to see how long the pump has to run to provide sufficient water each day.
Thought For The Day:
“If you ever resort to violence there is one thing that you must never do, and that is to lose. — Dwight David Eisenhower”
