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Beef short rib help

Hi I am hoping for a little advice today. I have been trying to find short ribs and none of the shops around here carry them. I finally decided to buy a short rib roast and remove the ribs to give it a try. The recipie I like the looks of is in the video link. I seasoned the ribs (left a fair bit of meat on them) and did the same with the remaining meat. I vac sealed all the pieces and put them in the sous vide at 158 per the link below. I plan on leaving them in for 24 hours and then smoking them for 3 or 4 hours on the egg, mopping every 45 min or so. What do you pros think?
In the bush just East of Cambridge,Ontario 

Comments

  • nolaeggheadnolaegghead Posts: 17,915
    I do them at 148F for 48 hours.  Cool them down, then dry them off, apply a rub and cook raised direct for 10 minutes or so at 350-400F until they're browned and the outside is getting a nice sear.  Then I sauce them and cook for another 10 minutes to caramelize the sauce.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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