Thread: Sous vide
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Old 06-22-2018, 04:43 PM   #729
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Default Re: Sous vide

Did some lamb ribs yesterday, and they came out fantastic.
18 Hours @ 134. After the bath, I seasoned with rub, and threw them on the smoker for 45min @ 180. Finally I seared them off on the sear burner.
Super tender and moist. The meat had a velvety consistency.

Out of the bath

On to the smoker

Seared off

And cut

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