Sous-Vide at 149˚ƒ for 48 hours. Shock in ice-bath and refrigerate until you want to BBQ.
Sous-Vide Beef-Back-Ribs Revisited
My love affair with food started when I was just a young boy growing up in Brooklyn NY. Growing up in the melting pot of NYC is a great way to learn and experience food. Becoming a Foodie did not happen until I entered the US NAVY. I was kinda of a foodie when I was a kid meaning I got to eat amazing food made by family and friends. Experiencing food in the melting pot was and is an experience I now call a privilege. It wasn't until I entered the Navy that I came to the realization that my foodie experience in NYC was not the norm. When I first started experiencing food outside NYC I was rudely awaken and aghast as to what other people and cultures thought about food. This started me out on my journey to become what I call a foodie. Why Kosher Dosher? When I was a kid Kosher Dosher meant everything was OK and I have always liked the phrase. Also I do not eat Pork and shellfish etc etc hence Kosher………