by Ken B » Sat Mar 02, 2013 11:25 am
Used the Douglas Baldwin guidelines for the ribs, but didn't have time for an overnight. They were tender, but not as falling apart as I might have hoped, the collagen hadn't fully rendered. But 8 hours in the bath and the meat picked up a good flavor from it's marinade. Conveniently, the medium done-ness and soft cooked egg were at the same temp setting.
You do not have the required permissions to view the files attached to this post.
The Wine Market
1200 Bardstown Road, Louisville, KY