Beef Short Ribs Out Of The Hot Tub

[MossyMO]

Seasoned beef short ribs with Tatonka Dust and cold smoked them in oak for an hour.


-----

Then gave the beef short ribs a 96 hour sous vide at 135º. We have sous vide beef short ribs before at 135º for 72 hours, but this time we had high winds come through on the day we planned, so the ribs sous vide an extra day.

Searing over the Vortex.


-----

Keeping the ribs hot while the twice baked potatoes finished.


-----

The beef short ribs were so perfectly tender and full of flavor!


-----



Thanks for looking!

[TheDude]

That. Looks. AMAZING!

[tb80]

Looks awesome.


Sent from my iPhone using Tapatalk

[SixZeroFour]

Now that's what I'm talking about!! Great looking grub!

[WNC]

INCREDIBLE!

[AZ_MIKEY]

Dang!! I will take a plate of that!

[KettleCookin]

Looks delicious!

[baconeatingzombie]

Looks amazing. I would pay for that!

[THUNDERDOME]

Gonna need to try exactly this!

[Metal Mike]

so the Long low heat renders the fat/connective just as well as LnS to a higher, who knew..
I may look into one of this sauce view cooker things.