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Beef Ribs.

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Comments

  • Village IdiotVillage Idiot Posts: 6,947
    edited November 2013
    129 scares me a little.  All of the time/temperature charts I've seen have a lowest temperature for beef at 134.  I sous vide'd a roast once for 3 days, and when I took it out, the smell was incredible awful.  It turned me off of sous vide for a year or so.  I still don't know for sure what it was, but it was something very foul.  I suspect the temp was too low.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • FoghornFoghorn Posts: 2,037
    VI, did the foul odor happen to coincide with @Mickey showing up for dinner?

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • Foghorn said:
    VI, did the foul odor happen to coincide with @Mickey showing up for dinner?
    BINGO ! Problem solved !!
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • calikingcaliking Posts: 6,455
    The coffee rub is the shiznit. I added extra cayenne to mine.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Well I've served myself quite liberally this afternoon but I don't see any pictures of this cook at all.
    Maybe my subscription ran out?
    Nowhere Indiana
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  • GlennMGlennM Posts: 351
    Wow, I'm worried about the temp now. I got this off the internet. Anyone else tried cooking ribs for 3 days at that temp?
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