We started this meal as the ribs from our standing rib roast on Christmas Day.
I smoked the 7 pound rib roast on the offset for about 5 hours on hickory. I smoked the roast to 133°, removed the bones, sliced and blackened the ribeyes with some cajun spices.
You can still see a nice smoke ring on the sliced beef after searing. You can also see the medium rare ribs sitting in the background.
Fast forward to yesterday... I placed the ribeye roast bones in the Sous Vide at 160° for 30 hours. They turned out great! The smoke/bark held up in the hot tub and the meat was very tender and juicy.
Thanks for looking....
Dave
I smoked the 7 pound rib roast on the offset for about 5 hours on hickory. I smoked the roast to 133°, removed the bones, sliced and blackened the ribeyes with some cajun spices.
You can still see a nice smoke ring on the sliced beef after searing. You can also see the medium rare ribs sitting in the background.
Fast forward to yesterday... I placed the ribeye roast bones in the Sous Vide at 160° for 30 hours. They turned out great! The smoke/bark held up in the hot tub and the meat was very tender and juicy.
Thanks for looking....
Dave
