Quote:
Originally Posted by DownhillGoat
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.
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All that for beef ribs?? LoL!!
Beef ribs are some of the easiest and most forgiving meats to smoke.