Low and slow, smoke or rub them if you want or give eaters a variety of sauces to use.
I do this…they end up absolutely perfect - haven’t used pecan wood yet, will give that a try when it warms up outside.
The ones from cows.
I wouldn't mind getting a smoker. I'm the only one in my family that eats a lot of meat though. It just wouldn't pay to spend the money at this time. Not that it's super expensive. My laziness plays a part too
Agree. Especially if they're short ribs.
You are correct sir
BBQ. I'm pretty lazy when it's this cold out. I don't grill year round like a lot of people do. I'm hoping to do them in my kitchen.
Traeger?I agree. Soften up the meat and then throw them on the smoker. The reason I use pecan is because it’s a much milder smoke than say hickory or oak. I can leave them on longer and really build the bark without overwhelming the ribs with too much smoke. Some would argue I’m working against the sous vide because I crust them up but I know what I like and I’m not cooking them for my taste and not theirs. So they can phuck right off!
Isn’t it too late though for today? I thought beef ribs took over 24 hours sous vide to come out right, maybe im thinking if something else.
And I know it seems crazy for the cook time but it’s not. I would use full amount if recommended time to get it maximum tender.
on a tangent, doing pork tenderloin sous vide tonight. It is the biggest steal out there on quality versus price, especially if you pick them up at Costco or Sam’s. Can go medium with some pink sous vide and it’s still safe. Completely different experience than the overcooked loin and tenderloin most people do.
You can use a weber grill as a smoker. This is a great rub. Took 2nd in rib work cook-off/competition. Lost to the Korean guy with Korean BBQ ribs.
Start them that way (about an hour to an hour and a half) and then put them on a grill to get a little bit of char for ten minutes.
