5 day bb's season and vac seal

ironmanerik · Nov 12, 2014

We had an event at the house Saturday so I prepped the ribs Friday. Pulled the membrane and rubbed with SPOG+cayenne+chili powder then vac sealed. Its not a sit down its a drink beer and nibble all day kind of thing. Had 4 racks left, so we'll see what 5 days vac sealed and seasoned does to baby backs.

Let you know how they come out.

Mike Twangzer · Nov 12, 2014

I think you're missing the boat here ... should have left them vac packed ... pack in dry ice and sent them out to 4 different brethern for evaluation ... Bet it's gonna be good, though ..

ironmanerik · Nov 12, 2014

Some ABT's, did them a little different this time, had leftover ricotta mozzarella parsley mix from a baked ziti the other night so used that instead of cream cheese.

The three hour pre wrap blurry pic

ironmanerik · Nov 14, 2014

The only noticeable difference after 5 days was they had no back end heat from the cayenne that is usually there. And the smoke ring was all the way through, the second pic was taken the next day cold so it looks dry but they had plenty of moisture hot. The ABTs with ricotta were good but wouldn't do it again, ricotta just doesn't have the same body as cream cheese tasted fine though.

Wickedcajun · Nov 14, 2014

Nice bones

aawa · Nov 14, 2014

How as the taste? The 2nd picture the meat looks kind of hammy texture wise.

ironmanerik · Nov 17, 2014

aawa said:
How as the taste? The 2nd picture the meat looks kind of hammy texture wise.

Taste was good, same as when I rub right before cooking. They normally have a pretty good smoke ring but this one was all the through. The pic doesn't do them justice.

IamMadMan · Nov 17, 2014

Awesome looking Baby Backs.......

Kathy's Smokin' · Nov 17, 2014

Thanks for doing the test and sharing. Looks like a day marinating in spice is good enough and that's good to know, especially for people like me that constantly struggle for fridge space. :thumb:

5 day bb's season and vac seal

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