[dekhn]

Once, Nathan Myhrvold spoke at Google about Modernist Cuisine and I asked him how to make the ultimate BBQ ribs (he won some competition). He said "sous vide, liquid nitrogen, then deep fry". Glad to see this site includes sous vide + liquid nitrogen.

[paulie_a]

For ribs I follow a modified 321 method, 3:30 on, 1:30 in tinfoil on, 1 unwrapped. Sauce them 10-20 minutes before they are done just to carmelize it a bit.

They are still tender but with A bit of toothiness left.

[dekhn]

you're describing classic ribs (not sous vide, liquid N, or deep frying), right?

It's funny you mentioned that because the other point Mhyrvold and I discussed was using aluminum foil to tightly wrap the ribs during cooking- eliminating the water vapor that forms around the meat, which contributed to barbeque stall. Should speed up cooking without negatively affecting the results by 2-3 hours.

[paulie_a]

I was describing my method of BBQ in response to the gp. deep frying sous vide, liquid n or whatever other method is not bbq. Just like grilling is not BBQ. The style has a fairly specific meaning. If your ribs don't sweat three times in the process over six hours, you are doing it wrong.

Foiling them locks in the moisture. It absolutely doesn't eliminate it.

6 hours, low and slow. Or its not passable as BBQ

[khuey]

This technique is sometimes called "cryo frying".

[Zigurd]

Once upon a time I ordered a pizza at a pub in Glasgow. The barman plucked s pizza out of the freezer with tongs and dropped in in the Fryalator. It was less horrifying than it appeared to be.