We have cooked everything from lamb shoulders to beef short ribs for 24 hours at 57°C. It seems to be our magic combination. This week, during a workshop, we re-applied this time and temperature to St. Louis style pork ribs cooked in the CVap. We seasoned the ribs with salt and cooked them in a hotel pan.
After 24 hours we could pull the bones from the ribs, as we have done before. In this case we left them intact. We chilled the ribs down in the blast chiller.
When they were cold, we we grilled the whole racks on a Kotaigrill. This particular grill is just the right size for a full rack of ribs. Then we carved them up and started eating. The ribs were juicy with a smoky flavor from the grill. They did not need additional salt. The process of salting and slow cooking left them fully seasoned. While the ribs are a blank slate for new ideas, these were perfect.
Years Past
