Beef Short Ribs Out Of The Hot Tub

[MossyMO]

Seasoned beef short ribs with Tatonka Dust and cold smoked them in oak for an hour.


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Then gave the beef short ribs a 96 hour sous vide at 135º. We have sous vide beef short ribs before at 135º for 72 hours, but this time we had high winds come through on the day we planned, so the ribs sous vide an extra day.

Searing over the Vortex.


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Keeping the ribs hot while the twice baked potatoes finished.


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The beef short ribs were so perfectly tender and full of flavor!


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Thanks for looking!

 

[Brian Renville]

 

[BBQBluesMan]

That looks awesome!

 

[thriller1]

That actually is giving me the meat sweats.....

 

[johnr]

Excellent, I did a brisket this week, it was a 4 day process between the seasoning, smoking, cooking, resting, then eating. For my first run at a brisket, it was awesome.

 

[huntorride365]

I am at work. I have a couple hotdogs I can nuke cause I didn't have time to put a lunch together this morning. Your photos are not appreciated at this time.

 

[Twitch]

I can't believe you used the words nuked hotdogs in this thread,shame on you....:;:

 

[huntorride365]

If you saw the shape of the little convection oven I have available you would understand why I have resorted to nuking.

 

[Enslow]

Dang dude thats super yummy lookin!

 

[Crankn]

Looks Great did you really grill for 96 hrs. I would never have that much patience. It makes my mouth water!:;:thumbsup;:;bowdown