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; } } }

Beef Ribs

Matt_H_63094

I'm off to get some beef ribs shortly - not short ribs, I'm talking back ribs...

Does anyone have any experience with these?

My go to temp for short ribs is 60c for 48 hours, followed by a little trip to the smoker.

Does that sounds about right for back ribs?

Any successes or failures out there?

Cheers!

Find more posts tagged with

Recipes Q's

Comments

Mont_68382

I have had luck doing SV then direct grilling for 10 mins. Very good but not
very smokey. I just did a pork butt where I smoked 4 hrs. then SV 48 hrs @ 68 C.
Very, very good!. I going to do smoke first then SV from now on.

grant

Yes, add .5 % salt for a little crunch.

Brendan_Lee_56950

I usually go smoker first for 4-6 hours and then bag and circulate, I find if I do it in reverse the smoke doesn't penetrate as well.