Beef. It's what's for dinner.

[Pelado]

I mean, I wouldn't hesitate to cook them sous vide if it were me. I would probably just google "sous vide beef ribs" and go from there. But if you're not into livin' sous vide loca, whatever process you use definitely has to break down all the connectives and render the fat.

It's been a year or two, but I used beef ribs in the crock pot and made korean beef tacos out of the shredded meat. It was delish.

[Bo Diddley]

I did sous vide beef ribs a couple years ago. They were OK, but I would never do it again. I would just season them up and slow cook them in the smoker.

[Jeff Lebowski]

I mean, I wouldn't hesitate to cook them sous vide if it were me. I would probably just google "sous vide beef ribs" and go from there. But if you're not into livin' sous vide loca, whatever process you use definitely has to break down all the connectives and render the fat.

It's been a year or two, but I used beef ribs in the crock pot and made korean beef tacos out of the shredded meat. It was delish.

I did sous vide beef ribs a couple years ago. They were OK, but I would never do it again. I would just season them up and slow cook them in the smoker.

[Bo Diddley]

So - I picked up some beef ribs on sale today because they were cheap and I want to try them. But I have no idea what I'm doing. Anyone have a favorite recipe/cook method for beef ribs?

Bring them down to my place and we'll smoke them tomorrow.

[Donuthole]

I mean, I wouldn't hesitate to cook them sous vide if it were me. I would probably just google "sous vide beef ribs" and go from there. But if you're not into livin' sous vide loca, whatever process you use definitely has to break down all the connectives and render the fat.

It's been a year or two, but I used beef ribs in the crock pot and made korean beef tacos out of the shredded meat. It was delish.

[Eddie]

So - I picked up some beef ribs on sale today because they were cheap and I want to try them. But I have no idea what I'm doing. Anyone have a favorite recipe/cook method for beef ribs?

[Donuthole]

How much did the sear affect the final doneness, and what was your sear method?

Sear is accounted for re: final doneness when I set the sous vide at 128. That gives room for a nice good sear which ultimately brings the internal temp up to medium-rare. With a normal 1" steak, i would probably only go about 45 seconds to a minute per side. But with a thicker cut (and these were about 2.5" thick at center) and the fact that I had these on ice up until 30 mins before cook time, I figured 6-7 minutes per side was necessary to get the center warm again. Ended up being just right.

For the sear, I had a camp chef with a cast iron pan on it. I got that pretty hot, added a tiny bit (maybe 1-2 T) of avocado oil and then put the meat on the pan. Then I dropped a 10" dutch oven lid directly on the meat to press it down and get a better sear. Came off with a nice crust and a buttery inside.

[Non Sequitur]

I didn't get any pictures, but we had a Stake Campout over the weekend. We collaborated with another family for dinner. He did the sides, I did the meat. He did Dutch-oven potatoes and a berry cobbler. I did tri-tip. I cooked it sous vide the day before. Brushed with liquid smoke and rubbed with Spade L. Then cooked at 128 for 3 hours (well, 4.5, because I forgot to set a timer. But with sous vide, didn't matter!). Took it chilled in the cooler and then seared it up for about 7 mins a side once the potatoes were ready. Perfect medium rare, and sliced like butter.

Just enough leftovers to throw into breakfast burritos with eggs and leftover potatoes. Probably not as good as a smoked tri tip, but super easy to do in advance, and just sear on site.

How much did the sear affect the final doneness, and what was your sear method?

[CJF]

That sounds great. Tri-tip is my favorite meal. I love it for leftovers also. I've never thought about brushing with liquid smoke. Great idea.

[Donuthole]

I didn't get any pictures, but we had a Stake Campout over the weekend. We collaborated with another family for dinner. He did the sides, I did the meat. He did Dutch-oven potatoes and a berry cobbler. I did tri-tip. I cooked it sous vide the day before. Brushed with liquid smoke and rubbed with Spade L. Then cooked at 128 for 3 hours (well, 4.5, because I forgot to set a timer. But with sous vide, didn't matter!). Took it chilled in the cooler and then seared it up for about 7 mins a side once the potatoes were ready. Perfect medium rare, and sliced like butter.

Just enough leftovers to throw into breakfast burritos with eggs and leftover potatoes. Probably not as good as a smoked tri tip, but super easy to do in advance, and just sear on site.

[smokymountainrain]

I finally replaced my smoker and have smoked a few chuck roasts. Fantastic flavor and bark.

i made chuck roast burnt ends the other day. didn't really compare to brisket burnt ends, but they were very good.

[Green Monstah]

I finally replaced my smoker and have smoked a few chuck roasts. Fantastic flavor and bark.

[Jeff Lebowski]

[All-American]

So, jerky.

Take a lean, cheap cut like eye of round. Slice somewhat thin. Then marinade for up to 24 hours. Set on the smoker for 3 or so hours, until done. Refrigerate, and eat unreasonable amounts at will.

Delicious. (Important to cut against the grain, though. I see some recommend cutting with the grain, but I find that makes it too tough, especially with how thin I am able to slice it.)

[CJF]

I’ve been on a grind my own burger kick lately. Tonight I felt like changing it up. Had so fresh dill, a cucumber and some Greek yogurt. Threw a tzatziki sauces together. Seasoned the freshly ground chuck with garlic, diced red onions, oregano, and crumbled feta. Smash burger on my griddle and topped with thin sliced feta. Roma tomatoes, tzatziki, arugula burger and more tzatziki. Freaking great.

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