How To Sous Vide Pork Rib Chop
Rib Chop is a lean cut of pork. Because of this, rib chop is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.
One of the awesome things about cooking rib chop sous vide is that you can cook as low as 134ºF and still serve it safely (of course, this may take a longer time to cook). Even at higher temperatures, you can still make a rib chop that will be moist and not dry.
Our advice with Rib Chop is to cook it at a temperature no more than medium.
Sous Vide Pork Rib Chop Recipe/Time
The most simple way of preparing rib chop is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the rib chop into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the rib chop from the bag
Sous Vide Pork Rib Chop Temperature Chart
| Rare: | 125-130°F |
| Medium Rare: | 131-139°F |
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
Similar Pork Cuts
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