Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: 1Bigg_ER on May 27, 2017, 09:25:08 PM

Title: Move over ribeye steak......
Post by: 1Bigg_ER on May 27, 2017, 09:25:08 PM

I do like a good ribeye steak but I love flanken cut beef short ribs!! I really do.
I get the thickest cuts, season with salt and pepper medley (black, green, red, white peppercorns and allspice)
Toss in a 131 degrees hot tub time machine for 24 hours. Chilled and refrigerate until the urge to grill gets the best of me.

(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170527_125434-picsay_zpsmk90qobu.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170527_125434-picsay_zpsmk90qobu.jpg.html)

(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170527_130744-picsay_zpss7k2a84x.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170527_130744-picsay_zpss7k2a84x.jpg.html)

Title: Re: Move over ribeye steak......
Post by: tomcrete1 on May 27, 2017, 11:49:52 PM

That's looks Awesome!  :thumbup:

Title: Re: Move over ribeye steak......
Post by: TentHunteR on May 28, 2017, 01:22:56 AM

Those do look good!

My butcher does a similar cut with the ribs as well, but thicker.  I usually get them because they make the BEST corned beef!

Title: Re: Move over ribeye steak......
Post by: Smokin3d on May 28, 2017, 03:25:55 PM

Yum yum I want some!

Title: Re: Move over ribeye steak......
Post by: Savannahsmoker on May 28, 2017, 04:16:06 PM

Again that excellent cook shows Sous Vide and Grilling are a match.
I did some at 131 for 6 hours but next, I will use you method of 24 hours.
Nicely Done :thumbup:

Title: Re: Move over ribeye steak......
Post by: 1Bigg_ER on May 28, 2017, 04:41:59 PM

Quote from: Savannahsmoker on May 28, 2017, 04:16:06 PM

Again that excellent cook shows Sous Vide and Grilling are a match.
I did some at 131 for 6 hours but next, I will use you method of 24 hours.
Nicely Done :thumbup:

Yeah, 24 hours has that very tender chew.