Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: tailfeathers on August 19, 2015, 07:58:02 PM
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The country style pork ribs I did earlier turned out so good I thought I'd give beef ribs a try with the same method. SV beef ribs at 140 for 24 hours. Removed from SV and onto the rec Tec for an hour and a half at 275 with a dusting of Weber smokey mesquite rub, then onto the gasser with bulldog sauce for just long enough to get a nice finish on them. Delicious. I'm really liking this sous vide method. (http://images.tapatalk-cdn.com/15/08/19/fb4616e8bad76115e7f5e638aa9590ab.jpg)(http://images.tapatalk-cdn.com/15/08/19/b8f327a695a1d84112abae3b07f14155.jpg)
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Them bones do look mighty good!!
Art
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Those dino bones look good.
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I will gladly take that bottom and give you back some cleaned bones............ :P
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All bones already clean but thanks for the offer! ;D
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Oh those look good!
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Nice looking bones.
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The bones are OK. I like the meat that comes off of them.
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Oh man, they sure look good, and I bet they were tender beyond belief done that way.
I used to steam beef ribs first for about 4 hours, then put them on the grill/smoker and I know how good those were.
Nice job!
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great looking ribs.
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What can I say? They DO look great!
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Dandy for sure!
Call that "Bone Candy"???
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looks good to me .
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If you haven't tried sous vide cooking or are on the fence I would recommend you try it. Adds a whole new dimension to what you can create. I primarily got my Anova to finish sausage cooks without having to worry about fat outs but use it for SO much more. It's so nice to throw in some steaks at 125 and leave them all afternoon. I like pretty rare but my wife is more medium to medium well. Pull them out of the SV and give them a sear, perfect every time.
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Great looking bones