No longer a newbie, but still clueless.
- Mar 18, 2012
- Reaction score
- DC Suburbs
A month or two ago, I stumbled on some gorgeous beef ribs at Wegman's. These were in a styrofoam tray and wrapped, leading me to believe that someone must have ordered a boneless ribeye roast and this was the leftovers - big win for me. These are nice, big, meaty ribs. I plan to sous vide them this weekend, followed by an hour or two on the kettle or WSM for some bark and smoke flavor. I'm just not sure how to sous vide them. Recipes I've seen vary widely on both time and temp and I can't seem to find guidance on how to get the kind of ribs I'm looking for. I'd like these to be 'pull off the bone' - a little resistance, but come off cleanly. A lot of what I see is for 'fall off the bone', which is overdone, IMHO. I'm thinking SV at 130 for 24-36 hours, then finish indirect over charcoal at around 225. Any advice? Caveats?