Indoor BBQ Rack Of Pork
I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.
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Ingredients for 4
Rack Of Pork 4 bones (1 bone per person)
Liquid Smoke / Molasses (optional)
BBQ dry rub of choice. I chose Meat Church Bacon Honey Hog
Directions
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Step 1
Choose and portion your Rack of Pork to accommodate your event. I chose a rack with a really beautiful fat cap. I like about 1 bone per person.
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Step 2
If your rack has it, Score the fat cap. Generously salt the pork and leave uncovered in fridge to dry brine for 4 hours or up to overnight.
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Step 3
(Optional) Baste your liquid smoke and molasses onto the meat.
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Step 4
When dealing with large bones, I always double bag
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Step 5
Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC. For 6hrs
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Step 6
When finished, place your Sous vide bag in an Ice bath to cool its internal temperature.
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Finishing Steps
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Step 0
Generously coat your rack in your favorite BBQ Dry Rub. For this I used Meat Church Honey Bacon BBQ. Heat oven to 350 degrees and Place on a rack uncovered.
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Step 1
Let brown in oven until crispy and golden. Or till the internal temperature reaches the initial temperature you Sous Vide with
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Step 2
Enjoy!