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06-22-2018, 04:43 PM
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Raw Dog
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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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