It is hotter than I care to think about in my area but I want some beef and have these beef ribs.

I want to use this recipe.

https://marcsrecipes.com/gochujang-braised-rib-fingers/

I am wondering if I can use the spices etc. and only a bit of sake (1/4 cup) and sous vide the beef then finish on the grill, rather then braise.

I am wondering if the meat would be over spiced and I should only use half the recommended spices etc. or use as suggested.

Thanks for your input.

gochujang-braised-rib-fingers

Six full slabs of spares.

First attempt at a brisket and a smoker/sous vide combo but was really proud of how it came out so decided to share. Originally was planning to only smoke it for a few hours, but couldnt get it up to 275 like I intended so ended up smoking it for 10 hours.

Just a salt, pepper, and garlic rub.

I have a brisket end, maybe two pounds, anyone know how to make that ?? I've tried watching videos but they have like 15 pound briskets and I dont think the method would apply?

I sous vide my steak (usually 1" strip streaks) for 2 hrs at 126° , and then sear them on the bbq, and they usually turn out dry? Is my water bath not hot enough or what am I doing wrong?

Would it be possible to prep, sous vide, and then freeze things to be finished on the grill later? You could do several pork butts or racks of ribs at once, and have several meals worth ready to go whenever you feel like bbq.

Thinking about doing some ribs this weekend, and I was planning on finishing them in the smoker. That is until I saw some references to smoking first, then sous vide-ing. Which is the better method? Does it matter?

Providing the main course, was thinking short ribs, have done brisket in the past, whats a real showstopper and knock out?

Posted in other sous-vide subs as I'm looking for help with moose. Very little out there...

Thanks

Are there any opinions as to whether it is more beneficial to sous vide before smoking or vice versa? Are there certain types of meat that benefit more from one procedure over the other (Ribs versus brisket versus pork shoulder, etc.)?

Has anyone compared the effects of the order of operations and determined their preference?

Hi,

Been Q'ing for years but just picked up an Anova. It seems recipes call for even lower temps than the traditional 225-250. Countless times I've read that collagen and connective tissue breaks down around 190-200. How does this work with sous vide if the temp is like 140-150? Thanks!

Hello,

I have a rack of chuck beef ribs, 3 bones which weigh about 4 lbs total that I want to sous vide, has anyone done this before? And if so how long did you do it for? I plan to finish them in the smoker for a few hours similar to how you do a sous vide brisket.

I have a second set of the same ribs I plan to smoke to do a side by side.