I'm just gonna say it. I've never really been a big fan of beef ribs. Or brisket for that matter and I think I have finally figured out why. I like my beef medium rare or rare. Even beef short ribs are just okay in my book (but the sauce is killer). I decided to experiment with two racks of beef ribs. I cut them both in half and vac sealed. Everything I've read says you can cook them anywhere from 24 - 72 hours. So here's where I'm at - I took one of the packages out aboot an hour ago. They have been in for about 26 hours. All packages got Tatonka Dust on them so the only thing that will be different is the time they stay in the sous vide.
I lit the Vortex and shortly after tossed on the rack, no sauce other than basting them with the liquid that was left in the bag. I never thought I could have rare beef ribs that were this tender. I cooked them to 135F.
I'll do this again at 48 hours then again at 72 and will try to take the same angle pics so we can see what the deal is.
I cut a rib off after resting a few minutes straight out of the sous vide.
Here's a cut shot after grilling.
On the grill over the Vortex.
I lit the Vortex and shortly after tossed on the rack, no sauce other than basting them with the liquid that was left in the bag. I never thought I could have rare beef ribs that were this tender. I cooked them to 135F.
I'll do this again at 48 hours then again at 72 and will try to take the same angle pics so we can see what the deal is.
I cut a rib off after resting a few minutes straight out of the sous vide.
Here's a cut shot after grilling.
On the grill over the Vortex.
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