The Lauded Beef-Back-Ribs (Sous-Vide)
Living in the NW and sourcing Beef-Back-Ribs is very difficult to literally nonexistent. And if you do find any, it's only in the summer, and the quality is hit and miss. I found some the other day, and thankfully they were above board on quality and meat to bone ratio. Over the years, I've made these maybe 20x. I went through my google pictures to calculate how many times I've made them, and it's right at about 20x. I've tried every time and temp , including Warm-Aging , and these last 5 cooks have confirmed for me that 159f at 24-Hours works very well. Perfect amount of fat rendering, tender meat, and ideal chew, and minimum moisture loss. The muscle fibers, as well as the fat, has an excellent mouthfeel. The meat does not fall off the bone, and that's what I was going for. If you pull apart the bones, the meat effortlessly pulls away but not to the point where it's just falling off. To dry-brine, use your favorite Beef Rub (contains salt) and dust on ...