BBQ-Short-Ribs Sous-vide
OP 4/2012- Every 2 months or so, I make a special trip down to my favorite butcher shop in Yelm WA called Stewart's Meat Market . This trip is special because I usually order some type of meat. This last trip was extra special because I special ordered Veal Plate, aka Veal Belly (22 lbs worth). They were nice enough to accept my special order. This is not something they usually carry. In a future blog, I will describe how I will transform the belly into Bacon. Sorry I got sidetracked this blog is about BBQ-Short-Ribs. BBQ-Short-Rib is one of my favorite ribs to eat and prepare!! I would generally cook these babies Low and Slow on my Weber Smokey Mountain at 225f degree temp until fork-tender, but I wanted to make these ribs using the Sous-Vide cooking method. One of the obstacles you run into when you cook Ribs the traditional way is being able to tenderize them without overcooking. To make Short-Ribs tender and break down (or dissolve) tha...