StL pork ribs + T bone steak sous vide

[Enrico Brandizzi]

I know dear BBQ Fellows that I am monotonous, but I like pork ribs and want to try new tecnique.
So, this is the story.
3,5 hours @ 220F (water only for the first hour)
1,5 hour @ 220F in foil (nothing added)
1 hour @ 220F drying.

I added a small T bone steak just 1 kg.
Sous vide till 125F and then seared.

IMG_6971 by Enrico BBQness, su Flickr


IMG_7021 by Enrico BBQness, su Flickr


IMG_7034 by Enrico BBQness, su Flickr


IMG_7037 by Enrico BBQness, su Flickr


IMG_7041 by Enrico BBQness, su Flickr



IMG_7047 by Enrico BBQness, su Flickr

Tbone sous vide story here:

IMG_6877 by Enrico BBQness, su Flickr


IMG_6897 by Enrico BBQness, su Flickr


IMG_6933 by Enrico BBQness, su Flickr

 

[Enrico Brandizzi]

IMG_6935 by Enrico BBQness, su Flickr


IMG_6943 by Enrico BBQness, su Flickr


IMG_6946 by Enrico BBQness, su Flickr


IMG_6957 by Enrico BBQness, su Flickr


IMG_6964 by Enrico BBQness, su Flickr


Thanks for stopping by.
Enrico

 

[Cliff Bartlett]

Steak and ribs look great Enrico. That steak season looks interesting.

 

[Barb D]

Enrico, if you weren't so fare away I'd be over for dinner. Ribs, steak look fantastic.

 

[Bob Hunter]

That looks fantastic. I'm hungry now

 

[Jerome D.]

Enrico, if this is what you call being monotonous, then please pass me an extra large plate of monotony! Spares and steak look terrific as always.

 

[Bill Schultz]

Monotonous my ***, keep it coming my friend

 

[Robert T]

Wow Enrico! Both the ribs and the steak look delicious. Great cook!

 

[JimK]

My, oh my! What a couple of cooks.

 

[Rich Dahl]

If I made ribs like you do I'd want them every day. Ribs perfect! Steak perfect!

 

[Cee El]

You're a master, Enrico!

 

[Robert-R]

Beautiful ribs & steak. You got it workin'!

 

[Dustin Dorsey]

Unbelievable cook as always!

 

[Wolgast]

You cook like a boss!

 

[Gary London]

I added a small T bone steak just 1 kg

Just a little filler

 

[ChuckO]

Enrico aka Rib-Master! Looks fantastic