/ck/ - Food & Cooking

You can't make a rub?

>>14373192
I don’t want to use a rub because I hate them

>>14373429
Why?

>>14373448
it reminds me of my summer in the boyscouts

>>14373448
I want to taste the meat without anything than salt and a layer of bbq sauce.

>>14373503
Thank god I never had to do this

>>14373534
In what way does bbq sauce conceal the taste of meat less than a rub?

>>14373544
Holy fucking shit can you just please answer my question?

I don’t want to use the rub, that’s it. Also I only have salt and pepper and I can’t make a rub even if I wanted

>>14373571
You don't keep spices on hand?
Your grocery doesn't sell spices at all?

No it’s literally impossible to slow cook baby back ribs without a rub. It will kill you.

>>14373174
Do Americans really?

>>14373574
I don’t use dry spices when I cook and no I’m not spending money to make something I’m using once every 3 months.

Also I’m going to add, yes I’m saying this, liquid smoke to the ribs. The will be cooked sous vide.

>>14373580
Is this a pic related moment?

So?

>>14373174
>Can I make baby back ribs without the rub?
no, you will die.

>>14373571
>Holy fucking shit can you just please answer my question?
this is a prime example of ask a stupid question, get a stupid answer.

>>14373174
Of course you can cook them without rub, they will be bland as fuck without some salt though.

>>14373584
Yeah really

>>14373503
Please tell us more about the boy scouts experience that left such a bad taste in your mouth.

>>14373571
Yes you can do this. Chop some garlic up and put that on too. Bake in oven, finish on grill. A lot of restaurants that serve ribs but aren't necessarily true BBQ pits make them this way. Not my style at all but it makes a decent, moist, generic rib.

>>14373587
Sous vide? I regret replying to a faggot who sous vides ribs. Get bent retard.

>>14374107
Considered that 100% of the recipes I see calls for rubs and kosher salt that may not be too obvious.

>>14374118
Thank you anon.

I’m adding salt of course and fresh rosemary, then before finishing them I’d cover them in bbq sauce.

I’d even add raw garlic but it appears that it’s dangerous doing this with sous vide cooking

>>14374161
I never tried, many people say that it’s the ultimate shit so why not trying.
It’s not that I’m wasting and expensive steak.

what is even happening? just go to the store and get the spices. they keep for months anyway.

>>14374171
Fair point but an expensive steak would make more sense to sous vide. Ribs already take hours. Also, the spirit of ribs comes from cooking it like a poor man.

>>14374172
Again.

I’m a tastelet and I hate spices, I despise rubs because I don’t like a lot of the shit that’s in. Just salt, pepper and paprika I can work with. And sugar.

>>14374166
>I’d even add raw garlic but it appears that it’s dangerous doing this with sous vide cooking
How?

>>14374185
ssssssh. nobody tell him that almost all the ingredients in rubs can be found in BBQ sauces.

>>14374184
I’m not cooking them for 24/48 hours though, the joule app says that if I want the “succulent and fork tender” texture 4 hours at 75C are fine.

>>14374185
But you'll use a BBQ sauce with all the same spices?

>>14374193
however you do it, I'm betting they will be dry.

>>14374192
Yeah but the problem is that bbq sauce is not infused in the meat and the ratio is different. Also consider that sous vide infused 10x more the flavours so it’s easy to fuck up since the juices are kept in the bag, really.

>>14374187
Garlic kept without oxygen for hours at certain temperature can develop botulism spores.

Probably if there’s salt and other shit inside the bag this won’t happen, however I’m not taking chances here. One can always use dry garlic powder.

>>14374195
It’s not true, there’s only paprika, chili pepper and mustard powdered, the rest are liquid ingredients.

>>14374209
all this proves that you don't know how to sous vide, a temp of 140° for 4 hours is more than long enough to kill germs.

properly sous vide'd food can be left unrefrigerated for quite a while as long as it is not opened.

>>14374206
Why though? Does the dry rub add moisture?

>>14374185
Paprika and brown sugar are great to get that nice mahogany color on the meat so definitely use that. You would probably love pic related, it's basically just salt, pepper, brown sugar and paprika. I think there's a little garlic in it too but you can't really taste it.Best commercial rub out there.

>>14374221
You don't keep paprika, chili, and mustard on hand?

>>14374185
Why don't you just boil your ribs and eat them like a dog then?

>>14374221
>the rest are liquid ingredients.
manufacturers are not required to list all ingredients when said combinations is below a certain amount and a trade secret so it is quite probable that all the ingredients you supposedly do not like are present in one or more BBQ sauces.

>>14374226
no over cooking pork ribs even sous vide will often result much of the moisture being driven out of the food. I've cooked ribs many different ways, and the longer and dryer the method the drier the ribs.

>>14374230
No because I have no use for paprika and dried mustard, also I use fresh chillies.

Short answer: I’m Italian and our cuisine is simple as fuck with fresh spices.

>>14374228
Thank you anon

>>14374226
pork baby back ribs are notorious for being dry when cooked, smoked, broiled, etc.

>>14374248
Your grocery doesn't carry mustard seed or dried peppers?

>>14374239
So what are you suggesting here, it’s the sous vide or the cooking time + temp wrong?

Again I never tried this so I rely on the sous vide apps. The Anova one calls for 12 hours at 74C or 36 hours at 63C.

>>14374254
I have dried peppers too (not powdered) but then again I have no use for them since the 2-3 times I use them during the whole year I just buy some fresh chillies by the weight and use all of them.

When I make seafood based pasta I cut the chilli open and remove the seeds then throw it in the hot oil with garlic to infuse it

>>14374221
here's the ingredients of my favorite BBQ sauce. sweet baby rays hickory brown sugar.

see that ingredient "spice" that can be anything. most of the listed spices can be found in Old bay rub.

>>14374256
So both those times are going to result in kind of the same thing the ribs will be dry but tender. And there's a strange thing that happens with sous vide. Cooking meat for a long time can result in tender but often mushy texture. Some people don't like it.

All I'm saying is if you are cooking pork ribs they are almost certainly going to be dry no matter what.

>>14374269
I have this rub at home (it was a gift from the butcher) and I hate it because there’s something inside that is very sharp and pungent, I can’t describe it but it feels “exotic”.

Ingredients:

Medium salt, brown sugar, sweet paprika, black pepper, coriander seed, cumin seed, fennel seed, chilli pepper, rosemary and garlic.

I bet that the black things are responsible

>>14374289
Ok, I’ll see that soon then.

I hope OP reports back with the results, I've never heard of sous vide ribs before but it seems like it might work. Or it could be a mushy mess, not really sure but I'm curious. If the finishing step involves a grill or broiler it might turn out alright, similar to those diner type places that cook them sealed in a pan and just finish on a hot grill.

>>14374312
Nothing in that list is exotic.

>>14374251
How are you guys all fucking ribs up so bad?

>>14374337
I plan on finishing them under the broiler or with a torch (not sure about this one).

Here’s an article, however they go for long cooks whereas ChefSteps suggest only 4 hours.

https://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html

https://www.chefsteps.com/activities/apartment-ribs

>>14373174
No, you don't need a rub of any thickness, so you could use a very like sprinkle of seasoning, or none at all. All that is required is salt. Don't skip the salt. Your BBQ sauce should be glazed on at the end, takes the raw vinegar taste out, caramelizes the sauce.

>>14374312
>I have this rub at home (it was a gift from the butcher) and I hate it because there’s something inside that is very sharp and pungent, I can’t describe it but it feels “exotic”.
Lmfao at Euros and their babby palates

>>14374343
What’s the strongest pungent one?

>>14374312
99% you’re disturbed by the cumin, I hate it too.

>>14373174
salt your ribs 8 hours before cooking and leave them loosely covered in the fridge. add whatever else to it after then cook with whatever method.

>>14373174
Yes, but it will taste better with a rub

>>14373174
That is exactly how mom cooks ribs

>>14373503
so the scoutmaster put rib rub on his dick?

>>14374703
OP is an Italian that doesn't use any dry spices in his cooking (only salt and pepper). Time and time again this board proves the white people food meme correct. Even bongs have more developed palates since they enjoy Indian food.

>>14375092
Meant for >>14374684
Misquoted due to drunkenness

>>14374440
Black pepper.

>>14375092
OP here: Italians are not white.

We’re Italians.

>>14375114
It’s not pepper sadly.

Ok and what’s the most “balsamic”?

>>14375196
I don't give a shit. You're just another picky /ck/ tastelet.

>>14375205
>I don't give a shit
>cared to post that trash comment

Cope harder nigger

>>14375268
I'm going to get into an argument about whether Italians are white or not. It's fucking retarded because it's obvious that they are. Take your haplogroup autism to /pol/.

>>14375200
Lmfao salt is too spicy for you

>>14374414
Interesting, Kenji recipes are usually great so you might eat well with these. Definitely go broiler over torch, you want that sauce to thicken and tighten up on those ribs. The torch is just gonna blast it and burn the sugar in the sauce too quick.

>>14374185
>I’m a tastelet and I hate spices
Just fuckin boil them then if you're so adverse to things that taste good.

>>14374251
You are thinking beef ribs, my guy

Ribs, aluminum foil, black pepper, plain yellow mustard.
Coat ribs in mustard and seal in foil, preheat over to 275 for 3 hours.
Carefully drain, move to grill. Cover with choice of sauce. If you done it right and should because it's a braindead simple task. The bones would literally slide off

OP needs better taste, post your dry rub recipes:
brown sugar (four times as much or less if you want a more savory taste)
cayenne pepper (less than the rest)
chili powder (about twice or even three times as much as everything else)
cumin
dried oregano
garlic powder
ground mustard
onion powder
salt (maybe celery salt too)
sweet and/or smoked paprika
black and white pepper (maybe pink and double/triple up if you have a peppercorn medley thing)

>>14376111
>chili powder (about twice or even three times as much as everything else)
icky
>cumin
extremely pungent and icky
>dried oregano
icky
>garlic powder
icky
>ground mustard
extremely spicy and icky
>onion powder
ICKY
>salt (maybe celery salt too)
a tiny pinch of salt is tolerable
>sweet and/or smoked paprika
icky
>black and white pepper (maybe pink and double/triple up if you have a peppercorn medley thing
very spicy but it gives an exotic flavor in extremely small amounts

>>14376298
It's sad to think some people actually live like this.

>>14376351
at least 40% of /ck/ does

Jesus. Europeans really don't season their food. Good luck with your ribs. They're not gonna taste good, but good luck anyway.

>>14376392
Imagine not boiling your ribs

>>14373174
>can i cook meat with salt and then put sauce on it later

... OK, sure.
May not taste the same as if you used spices, but if you don't care about that, do it.

I don't know if I approve of the liquid smoke.

>>14376392
OP here.

You win.

I made a custom rub with paprika, black pepper, salt, brown sugar and dried onions + 5 drops of liquid smoke per bag.

These are resting overnight and will be cooked tomorrow with the chefsteps timing, other two bags have been frozen with the rub but no liquid smoke.

>>14377955
Ps. I exaggerated and bought honey bbq sauce.

>>14377965
Post sauce or you’re a liar

>>14377997
It’s just a sauce lad

>>14378061
WAHHHHH, I HAD TO BUY 1 SPICE, WAHHHHHH.

you should try sous vide'ing a dick in yr ass next time

>>14378153
Thanks anon I’m not gay

>>14377955
Well, I'll be damned. Have fun. It's nice to see some actual cooking. And post the results. Ciao.

>>14378369
Thank you.

Tomorrow at dinner time (rhoughly 24 hours from now) I'll post the results here or in a new thread should this one get archived.

>>14378459
Good luck to you. I did some fake barbecuing of my own recently. Chicken in the electric slow cooker. It was okay. Could've been better. Sauce was store bought.

>>14378628
Same. Whenever I've done this,it turns out meh

>>14378628
All the fixings don't really belong on a pulled chicken sandwich but I was drunk.

>>14378643
>pulled chicken

Wow I never thought of doing this, will definitely try.

I tried pulled pork sous vide and it turned out good.

>>14378778
Looks nice. I did mine with some thighs since it was only $3.82 for four pieces.. If I fuck it up its only a four dollar mistake. Had some onions and jalapenos for flavor.