Caveman_Nick Posted September 28, 2017 Share Posted September 28, 2017 I prepped my ribs last night. I am going to cook them sous vide on Saturday and finish them on the grill to reheat / sear on Sunday. they are dry spiced and vacuum sealed. I started by grinding alder smoked salt onto the meat, followed that with a lightly applied pepper mix that is habanero based, and then put a traditional spice rub over that (brown sugar, cumin, garlic powder, oregano, paprika) i have to figure out a sauce, still, but I will probably go with a whiskey based sauce and leave it on the side for dipping. i also prepped muffaletta mix, which is sitting in my fridge co-mingling until I make the sandwiches Sunday AM. All this stuff is sliced / chopped / minced as appropriate. pimento stuffed olives kalamata olives artichoke hearts capers banana peppers shallots garlic thyme oregano parsley crushed red olive oil balsamic vinegar a little juice from each can / jar i will dice up some fresh mozzarella and add that at the last minute. i typically do not measure. I know there is too much thyme in the mix, but once I spread it over cappicola ham, genoa salami, mortadella and provolone cheese, that will disappear. Probably going to make the sandwiches on thin baguettes and cut into roughly 2 inch squared. Should be good! Quote Link to comment Share on other sites More sharing options...
skylive5 Posted September 28, 2017 Share Posted September 28, 2017 Quote Link to comment Share on other sites More sharing options...
loaf Posted October 1, 2017 Share Posted October 1, 2017 how was it? Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted October 3, 2017 Author Share Posted October 3, 2017 All came out very good. The sandwiches went fast, and migrated several tailgates away the ribs came out nicely. Not quite falling off the bone, but easy to eat and with just a little kick. 1 Quote Link to comment Share on other sites More sharing options...
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