How long should I Sous vide them for and at what temperature? Will a broiler work to crisp them up?
by ILOVEDIANABOLL
2 Comments
ILOVEDIANABOLL
Will it even be possible to broil these after SV or will they be too falling apart?
VelvetDesire
Technically those aren’t ribs at all. Country style ribs is just a term for boneless pork shoulder so if you have a favorite time and temp for pork shoulder go for that. If not I like 8 hours at 140 for a sliceable almost pork chop texture or 24 hours at 154 for a more traditional pulled pork texture.
2 Comments
Will it even be possible to broil these after SV or will they be too falling apart?
Technically those aren’t ribs at all. Country style ribs is just a term for boneless pork shoulder so if you have a favorite time and temp for pork shoulder go for that. If not I like 8 hours at 140 for a sliceable almost pork chop texture or 24 hours at 154 for a more traditional pulled pork texture.