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Beef Short Ribs Out Of The Hot Tub

post #1 of 11
Thread Starter 
Seasoned beef short ribs with Tatonka Dust and cold smoked them in oak for an hour.



Then gave the beef short ribs a 96 hour sous vide at 135º. We have sous vide beef short ribs before at 135º for 72 hours, but this time we had high winds come through on the day we planned, so the ribs sous vide an extra day.

Searing over the Vortex.



Keeping the ribs hot while the twice baked potatoes finished.



The beef short ribs were so perfectly tender and full of flavor!





Thanks for looking!
post #2 of 11
Look good Mo..... I'm putting that on my bucket list.... Dave
post #3 of 11
Nice looking meal! Ever sous vide a brisket? I would like to try sometime.points1.png
post #4 of 11
Thread Starter 
Quote:
Originally Posted by b-one View Post

Nice looking meal! Ever sous vide a brisket? I would like to try sometime.points1.png

No I haven't, have a friend that does an loves it... But I like how our brisket is now and like the smoke ring, I know if I only smoke it for a bit and then SV the ring will be different. Maybe someday i will break down and try it...
post #5 of 11
OK, I'm so curious I have to ask what "sous vide" is. That looks wonderful! Please pardon my newbieness,..
post #6 of 11
Quote:
Originally Posted by SmokeyMose View Post

OK, I'm so curious I have to ask what "sous vide" is. That looks wonderful! Please pardon my newbieness,..

Here you go....

http://anovaculinary.com/pages/sous-vide-precision-cooking/
post #7 of 11
Looks great Marty
post #8 of 11
Thanks for the link, Dave! That looks interesting and bears looking into!
post #9 of 11

Looks great Mossy!!  Very meaty.  Reinhard

post #10 of 11
Tasty looking meal!
post #11 of 11

Terrific looking ribs!

 

Disco

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