From d85949397cb71a092cbe83219c2a49de7a4315fb Mon Sep 17 00:00:00 2001 From: Atlas Date: Sun, 5 Apr 2026 00:37:39 -0700 Subject: [PATCH] Auto-summarize: ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md --- ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md | 15 +++++++++++++++ 1 file changed, 15 insertions(+) diff --git a/ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md b/ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md index c997b9a..dc27456 100644 --- a/ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md +++ b/ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md @@ -1,3 +1,18 @@ +--- +created: '2026-04-05T05:57:07+00:00' +id: 434ba93c-38ce-4541-8700-b2bc0572a9d4 +links: [] +modified: '2026-04-05T05:57:07+00:00' +summary: 'Here''s a concise summary: + + + Sous vide ribs cooked at 145°F (63°C) for 36 hours achieve an extra meaty, steak-like + tenderness, while ribs at 165°F (74°C) for 12 hours yield a more traditional, shreddable + barbecue texture.' +tags: [] +title: Ribs Sous Vide +--- + Extra Meaty: 145°F (63°C) for 36 Hours   Low and slow = extra meaty and tender.