Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Dry-rubbed country-style boneless ribs and pearl couscous with spinach. This was my first time cooking pork with the immersion circulator and my first really long cook (155 F for 21 hours). The pork turned out beautifully, I'll definitely have to make this again.
Dry-rubbed country-style boneless pork ribs and pearl couscous with spinach. This was my first time cooking pork with the immersion circulator and my first really long cook (155 F for 21 hours). The pork turned out beautifully, I'll definitely have to make this again.
Dry-rubbed country-style boneless pork ribs and pearl couscous with spinach. This was my first time cooking pork with the immersion circulator and my first really long cook (155 F for 21 hours). The pork turned out beautifully, I'll definitely have to try it again.
By Smokeydoke,
