Greetings all,
I've been lurking but not posting for a while now, but I've run into some issues lately that I need some help on. The past few times I've done short ribs (bone in, individual ribs), I've been able to develop a good bark and nice smoke ring. They probe tender somewhere between 195-200ish. I'll take them off and wrap them up for a short hold. Usually I'll do something like 1hr in an oven around 170F. When it comes time to serve, it seems like they've lost their tenderness, they're not as probe tender! Don't get me wrong, still good eating but not what I was hoping for.
Should I be holding them at a higher temp (like 190ish?). I'm going to reheat them in the sous vide today for a few hours to see if that helps. Any tips/help appreciated!
I've been lurking but not posting for a while now, but I've run into some issues lately that I need some help on. The past few times I've done short ribs (bone in, individual ribs), I've been able to develop a good bark and nice smoke ring. They probe tender somewhere between 195-200ish. I'll take them off and wrap them up for a short hold. Usually I'll do something like 1hr in an oven around 170F. When it comes time to serve, it seems like they've lost their tenderness, they're not as probe tender! Don't get me wrong, still good eating but not what I was hoping for.
Should I be holding them at a higher temp (like 190ish?). I'm going to reheat them in the sous vide today for a few hours to see if that helps. Any tips/help appreciated!
