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DownhillGoat · 04-30-2021, 04:19 PM

I cheat with mine. Sous-vide at 62 °C for 48 hours. Chill then freeze for an hour. Then smoke. Say what you will but they're to die for.

Note: this is beef ribs. Not sure which you're doing.

04-30-2021, 04:19 PM	#1597
DownhillGoat Franchise Player Join Date: Jan 2010 Exp:	I cheat with mine. Sous-vide at 62 °C for 48 hours. Chill then freeze for an hour. Then smoke. Say what you will but they're to die for. Note: this is beef ribs. Not sure which you're doing.