NEW YORK NEW YORK – I spent today preparing baby back ribs for cooking sous vide (they will be finished on a Green Egg in Connecticut on Thursday). The first steps are to remove the membrane, apply a rub to impart BBQ flavor, and vacuum pack the ribs to let them “marinate” in the fridge for 24 hours – the but also acts as a dry brine.
Day 2,811 of one photograph every day for the rest of my life.
On this day seven years ago (day 253): Hacienda Zuleta Ecuador
