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Sous Vide Lamb Ribs - Smoker Finished
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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.
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Also get them in frig to get cold. Cold meat accepts smoke better than warm meat.
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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.
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I might Sous vide a little lower to give you more margin for error on the smoke.
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I also use oak on lamb. Love my lamb.Last edited by mountainsmoker; May 23, 2020, 09:48 PM.
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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
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