| Curious - 2/3/2025 09:10 I have been very disappointed in roasts and beef ribs. I have tried wrapping at a certain temperature with no success. I prefer what my wife does with them in the crock pot, but will keep looking for answers because I like the smoke.
Beef ribs are definitely unforgiving compared to pork ribs. Since we got a sous vide, I've decided the best of both worlds is to put them in the sous vide for 24-48 hours and then finish with just a quick sear over charcoal. Consistently good results.
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Cuts of beef to smoke?
