New to sous vide but not to smoking/BBQ etc. Doing a 4lb beef brisket and a 2lb rack of pork spare ribs. Have the brisket in now for 24 hours at 135, plan to finish on pellet smoker. Is 135 for 36 hours too low for ribs? Can I bump the beef up to 145 and have a successful cook? Any other recommendations?
by zerobalancebuilds
2 Comments
in the voice of gingy “Yer a monster”
I just did 2 chucks and 2 racks of short ribs in a waterbath at the same time – chuck at 155 for 36 hours then chilled before going on the smoker for 3 hours to internal temp of around 150 – ribs for 48 hours at 155 and in the fridge to chill until I want to smoke them.
The chucks were great, probably eat the ribs this weekend.