I am experimenting with a 4 day dry brine followed by an ultra low 200 degree cook then after along rest a 500 degree sear. I have read numerous articles about the tenderizing process of allowing the enzymes to do their work as long as possible while keeping meat temps in a specific internal range. The same process that lets the SV process work so well on tough cuts for long periods of time. I have had great success using SV for rib roast as noted in the photos below. I just want to try another method to compare. Any experience with this method? Beginning the 4 day dry brine process here. Previous Sous Vide method.
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