Greetings, friends. I had the best personal PR for Christmas and I thought someone, maybe, would be interested in the process that led to deliciousness. It was convoluted, but worth it by a mile.
1. I bought my 3 rib PR on Tuesday. At home I trimmed the fat to 1/2 inch, cut the roast from the bones, cross-hatched the fat, and heavily salted the roast all over.
2. I tied the bones back on and placed the roast in the fridge, uncovered, until Saturday. (I have a second fridge that I made empty for the week...)
3. On Saturday evening I took the roast out and cold smoked it for 1 hour on the WSM. I used 5 or 6 hot coals and two small pieces of hickory, no water, with the roast on the top rack, all vents open. 1 hour.
4. I took the smokey roast inside, removed the ribs again and seared it in a hot skillet for 5 minutes on each of the sides except the bone side. Then I reattached the ribs with string.
5. I put the roast in a large ziplock bag, then that bag inside another, and sucked all the air out that I could.
6. I used my sous vide system to "cook" the roast all night (11 pm) and all Christmas to 5:30 pm to 133 degrees.
7. Finally, I removed the roast and put it in an oven set to broil for 7 minutes to brown the outside.
Again, convoluted but I got an aged meat, smokey flavor, easy cook, and perfectly tender meat. I commend the system to anyone willing to try it.
1. I bought my 3 rib PR on Tuesday. At home I trimmed the fat to 1/2 inch, cut the roast from the bones, cross-hatched the fat, and heavily salted the roast all over.
2. I tied the bones back on and placed the roast in the fridge, uncovered, until Saturday. (I have a second fridge that I made empty for the week...)
3. On Saturday evening I took the roast out and cold smoked it for 1 hour on the WSM. I used 5 or 6 hot coals and two small pieces of hickory, no water, with the roast on the top rack, all vents open. 1 hour.
4. I took the smokey roast inside, removed the ribs again and seared it in a hot skillet for 5 minutes on each of the sides except the bone side. Then I reattached the ribs with string.
5. I put the roast in a large ziplock bag, then that bag inside another, and sucked all the air out that I could.
6. I used my sous vide system to "cook" the roast all night (11 pm) and all Christmas to 5:30 pm to 133 degrees.
7. Finally, I removed the roast and put it in an oven set to broil for 7 minutes to brown the outside.
Again, convoluted but I got an aged meat, smokey flavor, easy cook, and perfectly tender meat. I commend the system to anyone willing to try it.
