Sous vide everything
cottura a basse temperature anon.>>13550
Dry rub: Sprinkle with Penzey’s “Justice” (shallots, garlic, onion, green peppercorns, chives, green onion) Layer a bit of chili powder Rub with Penzey’s “Revolution” (salt, black pepper, sugar, turmeric, orange peel, coriander)
Glaze: Cook chopped white onion in neutral oil until soft. Remove ribs and seeds from two ancho chiles, throw them in, add apple juice to cover, boil until soft. Add garlic, oregano, ground cumin, just a bit of Worchestershire, some demerara sugar, some Dijon mustard, some apple cider vinegar, and a lot of ketchup to make a thick barbeque sauce. Blend with immersion blender.
Spritz: Boil black pepper, demerara sugar, salt, and celery seeds in apple juice for maybe 5 minutes, strain, add apple cider vinegar.
The cook: I used lump charcoal placed over apple and hickory wood chunks in a Weber Smokey Mountain, with water pan, kept in the 220–240ºF range. Cooked 3 hours undisturbed without even peeking. Next 1.5 to 2 hours, I started spritzing every 15 minutes maybe? Last 1.5 to 1 hour I applied the glaze a couple times.
Sauce: After the cook, I added the spritz to the glaze and mixed and got a less thick, less sweet, more tangy barbeque sauce to serve with the ribs.
che live, CHE LIVE