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Beef Ribs.

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Comments

  • Village Idiot
    Village Idiot Posts: 6,959
    edited November 2013
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    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.
    Just west of Austintatious


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  • Foghorn
    Foghorn Posts: 9,834
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    VI, did the foul odor happen to coincide with @Mickey showing up for dinner?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Village Idiot
    Village Idiot Posts: 6,959
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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.
    Just west of Austintatious


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  • caliking
    caliking Posts: 18,731
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    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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  • Loosemoose
    Loosemoose Posts: 295
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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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  • GlennM
    GlennM Posts: 1,365
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    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?
    In the bush just East of Cambridge,Ontario 
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