Sous vide pork ribs cooked for 6 hours at 175 degrees. They were coated in and my pork dry rub (Chinese five spice really adds a great subtle flavor) and the slathered with some kicked up sweet baby rays on the grill to finish them off. These were fall of the bone tender yet still stayed together…really had a great texture!#ChicagoFoodAuthority #eattravelrock #chicagofoodgirl  #everythingerica #chicagofood  #chicagofoodie #chicagofoodbloggers #chicagofoodanddrink #foodiechats #chigram #bestfoodchicago  #chicagogram #foodporn #foodstagram #foodie #instagood #foodgasm #everythingerica #nomnomnom #chicagolife #spoonfeed #eeeeeats #sleefood #instadaily #GroundUpGourmet #eattender #sousvide

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