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Message: <blockquote data-quote="MossyMO" data-source="post: 41589" data-attributes="member: 347">Seasoned beef short ribs with Tatonka Dust and cold smoked them in oak for an hour. <a href="https://imageshack.com/i/id5epDyDj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/5epDyD-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----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. <a href="https://imageshack.com/i/eyQBcgcQj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/QBcgcQ-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>  -----Keeping the ribs hot while the twice baked potatoes finished.<a href="https://imageshack.com/i/exYz2irHj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/Yz2irH-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>  -----The beef short ribs were so perfectly tender and full of flavor!<a href="https://imageshack.com/i/f0xeUoLDj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/xeUoLD-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----    <a href="https://imageshack.com/i/ey73CSpCj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/73CSpC-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>Thanks for looking!</blockquote>

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