Our oldest son was able to come home for Christmas and he requested beef ribs for Christmas dinner. Not a traditional Christmas meal, but it turned out to be a huge success....
Prime beef ribs procured from our local butcher, trimmed, salted and vac sealed.
After spending 24 hours at 144 in the hot tub, the ribs were chilled in an ice bath and put in the refrigerator over night.
Next, the ribs were hit with some yellow mustard, covered in T-Bone's Secret Rub and put on the smoker at 250 using mesquite and cherry pellets.
After 3 hours in the smoker, the ribs were at 145 and pulled. My Christmas present, a FireBoard, made it's maiden cook. I've been really impressed with the FireBoard and their app. I really like the Session Notes section to document the cook. Also, the FireBoard case with the magnets is a nice piece of kit.
This was the first time we SV'd beef ribs at 144. We really enjoyed the texture and moistness from this method. The last time we did these at 158 for 12 hours and while they were tasty, they were a tad dry and slightly mushy. Both methods were great, but we definitely preferred the 144x24 cook. Next time, I think we'll try Potkettleblack 's 133x72 method.
This was an easy and stressless cook for our Christmas dinner. The ribs were smoky, meaty, tender and juicy. Hard to improve much on this one.
Prime beef ribs procured from our local butcher, trimmed, salted and vac sealed.
After spending 24 hours at 144 in the hot tub, the ribs were chilled in an ice bath and put in the refrigerator over night.
Next, the ribs were hit with some yellow mustard, covered in T-Bone's Secret Rub and put on the smoker at 250 using mesquite and cherry pellets.
After 3 hours in the smoker, the ribs were at 145 and pulled. My Christmas present, a FireBoard, made it's maiden cook. I've been really impressed with the FireBoard and their app. I really like the Session Notes section to document the cook. Also, the FireBoard case with the magnets is a nice piece of kit.
This was the first time we SV'd beef ribs at 144. We really enjoyed the texture and moistness from this method. The last time we did these at 158 for 12 hours and while they were tasty, they were a tad dry and slightly mushy. Both methods were great, but we definitely preferred the 144x24 cook. Next time, I think we'll try Potkettleblack 's 133x72 method.
This was an easy and stressless cook for our Christmas dinner. The ribs were smoky, meaty, tender and juicy. Hard to improve much on this one.
Thanks for the congrats.
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