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Ribs BBQ! Sous vide ribs: 63°C for 40-42 hours. Reduce the juices and serve
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Short Ribs with Wet Brining & Sous Vide 🍖 Try these two techniques on @gronda
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YouTubeGronda
Sous vide ribeyes to lock in the perfect temp, then finished over charcoal on the Hauler Grill -
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Sous vide ribeyes to lock in the perfect temp, then finished over charcoal on the Hauler Grill -
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Sous vide ribeyes to lock in the perfect temp, then finished over charcoal on the Hauler Grill for a crust you can’t beat. Paired with parmesan asparagus for a simple, solid meal. This is how we cook a perfect ribeye every time. #chiassonsmoke
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