Curtis2010
Well-Known Member
- Joined
- Dec 6, 2011
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Been experimenting with sous vide cooking beef ribs. Tonights batch I first dusted with a pork rub for the sweetness, sous vide'd for about 24 hours at ~160F, then dusted with a beef rub, then into the BBQ to finish for a few hours. Beef rub came out a bit too peppery for my taste, because I got lazy and used preground pepper with a fine grind instead of fresh coarsely ground pepper as called for (lesson learned). Still pretty damn tasty though.
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