Latest thing I think I have figured out is BBQ beef ribs. I have tried smoking both back and short ribs and have never been able to get them really tender just using the smoker. So now I am using the smoker first for a bit, and then finishing them with the sous vide cooker.
I got some nice 4 short rib plates and cut them into individual ribs to maximize the smoke penetration and also so they will fit in my vacuum bags for the 2nd part. Put some dry rub on them first.
After two hours in the smoker they look like this:
Then after 23 hours in the sous vide machine at 165 degrees, it’s time to plate them up.
One rib fills up a plate pretty well.
Great smoke flavor, tender as could be, but not falling apart and coming off the bone.
I got some nice 4 short rib plates and cut them into individual ribs to maximize the smoke penetration and also so they will fit in my vacuum bags for the 2nd part. Put some dry rub on them first.
After two hours in the smoker they look like this:
Then after 23 hours in the sous vide machine at 165 degrees, it’s time to plate them up.
One rib fills up a plate pretty well.
Great smoke flavor, tender as could be, but not falling apart and coming off the bone.
