Hey all,
I'm looking to adapt these recipes to a high heat cooking environment. Ideally, I'd like to par cook sous vide, chill, then glaze and reheat.
Can anyone recommend the best way to store and retherm these? I'm thinking chilling them down in the bag, then applying the spice rub or seasoning, and holding until ready to fire might be the best bet. Maybe even slicing if they reheat better as individual ribs?
Any suggestions are welcome here..
