Sous Vide/Weber Kettle & SnS Prime grade bone in short ribs.👍

[Breadhead]

I did everything I know how to do to make these crazy good short ribs come out just right.

First I dry brined them overnight in the fridge.

Then I put them in the Sous Vide hot tub for 24 hours at 120° water.

Then I took them out of the SV bag and blotted them dry and put on some beef love $ BBBR.

I smoked them at 225° for 5 hours on the 26" Weber Kettle, on the indirect side, of the SnS.

I put on a tub of new potatoes and then grilled an Anaheim chili as sides.

Yesterday I made a few loaves of ciabatta bread to enjoy this week.

Everything came out just fine.👍

[fuzzydaddy]

Absolutely awesome!! Well done. I'm hungry again too.

[Meathead]

I would recommend you bump the temp to 130F for safety, please! I'd hate to lose you. You could be breeding a LOT of bugs at that temp. You probably killed any bugs in the smoke phase, but I am still nervous about anything under 130.

[Breadhead]

130° it is then.👍

I cooked the short ribs to 180° on the Kettle. My pre-planned assumption was that that high temp would burn off any kooties that may have invaded my meat.🤔

[David Parrish]

Another thing to consider is some baddies, like botulism, release toxins. Once those are in your food there's almost no getting rid of them. Cooking won't do it.

[Huskee]

Yum! Looks great.

[Danjohnston949]

Breadhead, What fuzzydaddy Said! Eat Well and Prosper! From Fargo ND, Dan

[Dr ROK]

Agree with the suggestion by Meathead and David Parrish . Not only can toxins be generated that can be harmful, but also bacterial spores that won't be destroyed by cooking. Personally, I'd probably do a minimum of 135 in case the temperature of your sous vide unit happens to be off by a few degrees. I don't think it would make any noticeable difference in the final product and I'd rather be safe than sorry.

[Tim E]

Looks good!