Quote:
Originally Posted by Fire Me Boy!
Whoops.
I've never done beef ribs, so you can Google as easily as I can. I do want to do a 48-hour short rib sometime in the sous vide.
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I've already done that. I wanted input from the masters of meat preparation which dominate this thread.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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