Bone in Beef Short Ribs....

tz666

I put 6 in a bag with Memphis style rub, Allegro, and some syrup. Tossed them around till covered, got the air out, and sunk it in the water. Set the Anova for 140 and 48 hours. I want to finish them on the egg Saturday. Im thinking a temp of 250 for 3 hours or so. I tried this once before and did the 72 hour sous vide method and was not thrilled. What am I looking for to tell me when they need to come off the pit, just tenderness correct? Should I be able to wiggle the bone out, like in a butt?
I spent $30 bucks on these bastards and dont want to screw them up again. There is a BBQ place in town that has the most awesome beef ribs and I wish I could make them like that at home.
Travis

Nature Boy

Yep. Tenderness is all you need to look for. A good way to test for tenderness is with a toothpick or a thermometer probe. It should pull out as easily as it slides in. If it "grabs back", it needs more time. Happy cooking!
Chris