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Ooops! I meant to post that! They were done on the KBQ, They are Angus Choice Plate Ribs. Cooked them for about 4 hours at 240ish until the got the color I wanted. Spritzed here and there with ACV. Once they got the color I wanted they were wrapped in peach butcher paper until they hit between 200-205°. Took them out and let rest on the counter for about 30 minutes and then sliced'em up. I also smoked a tray of baked beans while I was at it. They too will be frozen in single serving packs. I love my foodsavers!
You need a SV'er
Quote from: Pam Gould on December 05, 2016, 06:06:06 AMYou need a SV'erI assume you mean a Sous Vide?Check out my sig, last thing listed I would never SV a chuck rib, those bad boys need smoke. The smaller short ribs I could see doing SV though.