As you may or may not know, I enjoy cooking. I consider it a primary hobby. I have been working on mastering the Sous Vide Cooking technique. My weekend project is to cook pork spare ribs for Memorial Day. I started on Saturday night. Following are a few pictures of the the beginning process.
The ribs seasoned and vacuumed sealed ready to go in the water. The Sous Vide techiques requires a vacuum seal to make sure all the meat comes in contact with the water.
The 9 packets of Ribs in the water bath. The ribs will cook at 138 degrees. I’ll leave them in for 48 hours. I’ll let you know how they turn out.