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  1. #426
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    Nice! I’ve been thinking about doing a similar sous vide/smoke. I’ll have to give it a shot.

    -Rich

  2. #427
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    This reminds me that I need to make a cooler. I always use the Lobster pot.

  3. #428
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    2 out of 2 members liked this post. Yes Reputation No
    Made some ribs for the 4th. Was pretty easy overall. Shot for ~250. was expecting them to take 5-7 hours but they ended up taking around 9 and even then I thought they needed a bit more but I had to pull them to leave. Left them in a cooler for a few hours and then transferred to an oven at 170 to keep them warm. Came out good despite the long rest and maybe pulling them early. I left the membrane on. Rubbed them the way I do brisket.

    About 6 hours in:

    Click here to enlarge

    About 9 hours in:

    Click here to enlarge

  4. #429
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    Click here to enlarge Originally Posted by ATP Click here to enlarge
    About 9 hours in:
    Damn that's a long time! What temp did you go to?

    I did a good job on my pork ribs last time but I think I'm going to do beef next. I just don't know if I can get them as tender/juicy.

  5. #430
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    250 in the smoker. 204 internal but I was short in some spots. I really dont find anything too challenging about either brisket or these ribs. If you are overly worried about drying stuff out, just spritz with apple cider or water after the bark forms and you should be fine. Some people put them in foil or a covered pan with apple cider/water in as well to keep moisture in. Mine were fine with an empty water pan and no spritzing.

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