I really enjoy beef ribs and have tried a number of methods of preparation. This was my best to date. Started with beef chuck ribs:
Trimmed as much excess fat as reasonable, then rubbed with Oakridge Black Ops, refrigerated overnight, and hung in the PBC (along with a brisket point left over from the last pastrami flat).
Cooked in PBC for 4 hours in PBC, then pulled and vacuum bagged for SV:
SV for 3½ hours at 195ºF a-la David Parrish "pastrami perfected" method. Then seared on the gas grill for a short time to crisp-up the bark:
Separated the individual ribs and enjoyed . . . Tender, juicy meat, crispy surface bark and attractive smoke ring:
I guess its a lot of fooling around, but the result sure was good. (Brisket point frozen after PBC stage, and will be finished the same way at some point in the future).
Trimmed as much excess fat as reasonable, then rubbed with Oakridge Black Ops, refrigerated overnight, and hung in the PBC (along with a brisket point left over from the last pastrami flat).
Cooked in PBC for 4 hours in PBC, then pulled and vacuum bagged for SV:
SV for 3½ hours at 195ºF a-la David Parrish "pastrami perfected" method. Then seared on the gas grill for a short time to crisp-up the bark:
Separated the individual ribs and enjoyed . . . Tender, juicy meat, crispy surface bark and attractive smoke ring:
I guess its a lot of fooling around, but the result sure was good. (Brisket point frozen after PBC stage, and will be finished the same way at some point in the future).
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