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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 


  • 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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