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Chuck or plate ribs?
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Chuck or plate ribs?
To make amends I got 2 slabs of beefy back wagyu ribs. Pray the smoke god shows mercy for my transgressions. I'm going to sous vide these for around 30 hours at 155 and finish them off on the smoker at 225 for 2-3 hours.
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**** those racks were too big for my sous vide containers, so improvisation time. Never used this soft cooler like this, but only losers worry about function.
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What is in your house rub?Plan to Traeger some wings tomorrow. What should I marinade them in? Thinking some olive oil, lemon juice, S&P, a bay leaf then dust with our house dry rub before I toss them on.