AVFOOL

Probably worth mentioning that I live in a Manhattan Apt :-) ← Well said except to SV to the right internal temp is easier said than done. I am keeping a log on all my SV and hoping to eventually have a list of perfect SV time and temp for all my cooking. I was hoping that list is available in the www. What I find is we have to try all those publish temp and time and see if it is really the correct ones. At least I can say for baby back ribs 68 deg C and 24 hr. is too long. Next time I will try 180 deg F for 6 hrs.

One tablespoonful is 15cc and 1 1/2 tablespoonful is one tablespoonful plus 1/2 tablespoonful (15+7.5=22.5cc) One teaspoonful is 5cc Therefore 1 1/2 tablespoonful is not one tablespoonful (15cc) and 1/2 teaspoonful (2.5cc) or 15+2.5 = 17.5cc For practical purpose remember 1 tablespoonful (15cc) is equal to 3 teaspoonful 2x5=15cc)

I will try your temp and time next time. Thanks

I use the recomendation by Douglas Baldwin from his article Practical Guide to Sous Vide - the only info I have on SV baby back ribs.

I tried to cook BBQ Baby Back Ribs last week. I vacuum pack my ribs with salt and pepper and a light clothing of BBQ sauce and SV for 24 hours at 68 deg C. It turn out dry with a lot of liquid in the bag. I tried to BBQ on grill at high heat for a short time for the BBQ taste. The area that is on the grill is freally dried but over-all result is not good even with a generous layer of my favourite BBQ sauce. Have any one SV baby back rib beore and what is your experience?