Delicious Smoked Beef Ribs | Typhur Sync Gold Dual Meat Probe | скачать в хорошем качестве

Delicious Smoked Beef Ribs | Typhur Sync Gold Dual Meat Probe |

Check out the Typhur Sync Gold Dual Meat Probe. Use my discount code CHEFTUAN for 10% off! https://bit.ly/3X70TKG https://amzn.to/4b4NN6v Ingredients: 1 three bone rack of beef shortribs yellow mustard for your binder 2 parts 16 mesh black pepper 1 part kosher salt 1/2 part garlic powder What is a "part"? It is whatever you use for measuring. If you are using a cup, a bowl, a thimble, even a shot glass. Each is considered a "part". I like to smoke my beef ribs at an ambient temperature of 250-275F. I won't spritz my ribs until at least 2 hours in. I want the bark to set up before introducing liquid. My spritz: 50/50 mix of apple cider vinegar and water. Once my ribs hit an internal temp of 160 or so, I'll wrap it in an aluminum boat. If you want to wrap it completely in foil or butcher paper, you can. Then I continue to cook it until I reach an internal temp of at least 203F. I'll pull it and rest it in a hotel pan or a cooler covered in a towel and more foil and let it rest until it comes down in temperature to 140F. Now you can slice into it and enjoy.