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SV+Vortex Beef Short Ribs

MossyMO

MossyMO

is one Smokin' Farker
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Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight. Cooked them indirect around the Vortex.


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About when they were up to temp gave them each a quick sear.


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All seared and ready to come off the grill.


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These are going to go well with a cold one...


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No knife or fork needed, they melted in our mouths like butter!



Thanks for looking!
 
Excellent, l would love to have those. Did you just use Lump or did you add some wood?
 
Evil-g said:
Excellent, l would love to have those. Did you just use Lump or did you add some wood?
Click to expand...


Just used lump, figured the actual short time on the grill would not add much for an additional smoke flavor.
 
Bravo! Shorties done sous vide is a hell of an idea. You could charge 15$ a rib in a restaurant for those.
 
Fantastic! Anything in the bag with the ribs? The one thing I've concluded is to go really easy on salting before a bath, especially a long bath, as it seems to affect the texture. I haven't tried shorties yet, but I think I know what's going in the bath tonight for this weekend, thanks to your post!
 
Great idea with the Vortex. Those sure do look scrumptious.
 
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