Got some Dino (beef short ribs)… trimmed, 24-hour dry brine just S&P on wire rack in fridge, sous vide for 48 hours (12 hours at 64C then 36 hours at 60C). Out and fridge, then cut, using mustard for binder i applied rub and finished in the smoker at indirect 120C for 3.5 hours till good bark and internal temp of 67 – 74C, rested then served. I have another rack that has been prepared and will finish in the same manner. However, 72 hours in sous vide bath. Will update.
48-hour Notes:
Rating overall: 9/10
Tenderness: Between ribeye steak and braised beef
- Room for improvements, take temps higher in smoker, between 85 – 90C.
by itzgeegee
2 Comments
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I need to find a new butcher. Those look amazing!