Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Sous Vide Lamb Ribs - Smoker Finished

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • SheilaAnn
    replied
    I could have gone a little more smoke, but I was very happy with the result. Super tender, but not fall off the bone. I had extra black cherries, so I made a cherry BBQ sauce/glaze. Big side of grilled zucchini, too.

    Leave a comment:


  • Potkettleblack
    commented on 's reply
    Looks good. How was it ?

  • SheilaAnn
    replied
    Feeling really shy! My first pic. Hardly any purge after the Sous vide. Hit the smoke for about 45 minutes.
    Attached Files
    Last edited by SheilaAnn; May 24, 2020, 08:23 PM.

    Leave a comment:


  • SheilaAnn
    commented on 's reply
    That’s what I did!

  • mountainsmoker
    commented on 's reply
    Also get them in frig to get cold. Cold meat accepts smoke better than warm meat.

  • ecowper
    commented on 's reply
    SheilaAnn that sounds good .... gonna try out the Magic Dust. Thinking it will kick butt on a pork butt

  • Potkettleblack
    commented on 's reply
    A shock in ice water to cool it down fast is both safe and recommended here, as you'll give yourself the margin for error I was talking about.

  • SheilaAnn
    replied
    Potkettleblack already pulled from Sous vide. It’s cooling down now.

    Leave a comment:


  • SheilaAnn
    commented on 's reply
    ecowper I omitted the chili powder; divided the salt with hickory salt; pulsed the sugar in the spice grinder

  • ecowper
    commented on 's reply
    Well crud, totally forgot that I’ve got Peace, Love, Barbecue on the shelf

  • ecowper
    commented on 's reply
    Thanks MBMorgan

  • MBMorgan
    commented on 's reply
    If you search online for "Mike Mills’ Magic Dust" you'll get a ton of hits for the recipe.

  • Potkettleblack
    replied
    I might Sous vide a little lower to give you more margin for error on the smoke.

    Leave a comment:


  • mountainsmoker
    replied
    I also use oak on lamb. Love my lamb.
    Last edited by mountainsmoker; May 23, 2020, 09:48 PM.

    Leave a comment:


  • ecowper
    replied
    I’d be interested in that rub .... agree that red oak is a much better choice for lamb. Mesquite will be much too strong. Sounds delicious

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis