RIBS

Ribs

 

Brine Recipe:

• 16 oz. Water (2 cups)
• 2 level Tablespoons salt
• 1 Heaping Tablespoon Brown Sugar

  Mix the salt and sugar into the water, trim the excess fat off the ribs add the ribs and let soak overnight in the refrigerator. It is important to keep the marinade simple as there is no place to burn off volatile materials like alcohol or vinegar.

The next morning, drain the ribs and wipe dry with a paper towel. At these temperatures, any excess moisture will vaporize, the bags will float and it will be difficult to guarantee uniform heating which is critical in very low temperature cooking. After the ribs are dry, use the Rub to add additional flavor to the meat.
Rub Recipe

• 2 Tablespoon paprika
• 1 Tablespoon celery salt
• 1.5Tablespoon crushed garlic
• 1Tablespoon black pepper
• 1Tablespoon chili powder
• 1Tablespoon ground cumin
• 1.5 Tablespoon brown sugar
• 1Tablespoon table salt,
• 1 Teaspoon dried oregano,
• 1 Teaspoon ground ginger

 carefully place the ribs in the vacuum bag so that no rub or moisture gets into the zip lock area, pull vacuum and place into the coffeepot and gently wedge against the walls. In a crock pot, you could use a wire baking rack to hold the ribs in place so they don’t float.

 You can pour water on top of the ribs or get a head start by passing 10 cups of water through the coffee maker to heat it up. 175 is pretty much the natural temperature in either coffeepot cooking or Crockpot cooking.
 At the end of 12 hours the ribs are dumped into a colander and the excess juice went down the drain.