5 day bb's season and vac seal

[ironmanerik]

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]

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]

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]

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]

Nice bones

 

[aawa]

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

 

[ironmanerik]

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]

Awesome looking Baby Backs.......

 

[Kathy's Smokin']

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: