Sous Vide Beef Brisket Brisket is the toughest cut on the cow, which is exactly why pitmasters spend ten or twelve hours …

Sous Vide Baby Back Ribs A rack of baby back ribs, a sugar-forward dry rub, and a long soak in a precisely controlled …

Sous Vide Pulled Pork Pulled pork is traditionally a smoker’s dish: a pork shoulder held at low heat for most of a …

Sous Vide Spare Ribs Sous vide turns a full rack of pork spare ribs into something closer to a controlled experiment …