nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Reheating Frozen Beef Ribs

Matthew_Harker_508216

I previously smoked some beef ribs...removed from smoker at 205 degrees. Cut from the bone and then sliced. I froze a bunch and now I want to defrost using joule. Per the directions, its says to heat the temperature to a few degrees before final cooking temp. Do I set joule to 200 degrees? If so, how long should I run it for?

Find more posts tagged with

Everything Else

Comments

seijoed

Nah, something like 60C /140F should be more than sufficient. When you are talking sous vide retemp you normally talk of a few degrees below the temp of the original sous vide bath.

Brandon_Byrd_40557

I'd retherm at 130F or 140F for an hour or so, then move them to the smoker or oven (possibly with a glaze, if you're into that) to get the crust happy again.

artstype

You cook sous vide to the internal temp of doneness, not the heat source temp of another method of cooking.