I sous vided at 135°f for 36 hours then tossed them in the fridge. Rubbed them with mustard and Cholula then seasoned with three Little Pigs Texas Beef rub. Smoked then on my Weber Kettle with Kingsford blue charcoal and a lump of hickory for 4 hours between 250 and 275. I made cowboy beans with the bag juices while I smoked the ribs.
by quiet_daddy
2 Comments
They look great and I am jealous.
I need to find a way to do smoking in my apartment with no balcony, it is the only thing I didn’t know how to do…
looks great. best of both worlds