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Smokerless Beef Ribs instead of brisket

john.c.onate

How would you chance the brining time and sous vide time for substituting beef rib (thick bone in cut) for brisket?

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tshewman

estimate bone weight and use same ratios. I did this and used them in ISOP Chilli. Changed the dish! In a good way.

nasv

I did this, and it was awesome: https://www.chefsteps.com/forum/posts/bbq-beef-ribs-for-sunday-dinner

I actually skipped the brine - for having more surface area/volume, my thought was that the aminos-liquid_smoke-molasses mixture + the rub would be sufficient... and it definitely was great!

-Nico

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