Tuesday, July 04, 2017

So 1st batch of pork ribs was sous vide at 30hrs at140°F. 2nd batch at 53hrs at 144°F. Dry rub was mainly smoked paprika, brown sugar, sea salt, oregano, Chipotle chili, & Indonesian ground coffee! #skyguy76ig


via Instagram http://ift.tt/2uHpO7S #instagram
Posted by SKYguy76 at 12:36 PM
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