I seem to go on tangents...
Finally got some short ribs with some meat on them.
Made my own rub of kosher salt, pepper, red pepper flake, paprika, and mustard seeds.
Put and extra layer of plastic (end pieces of rolls left from vacuum packing). Had too many punctures of the bone through the bags and well did not want any leaks. Let it sit in refer for 24 hours, then into the sous vide @ 136 for 60 hours.
Can a person over do the sous vide?
Pulled and cooled in water bath for ten minutes as I waited for my charcoal to even up.
Threw it on directly over coals meat side down. Holy flame out. Put lid on kettle to snuff out flames. Also closed the bottom vents left top vent open 1/2. Let it go for 8min. Did get a good char. Flipped and and after 5min slathered on some baby Rays adjusted with some Worcestershire sauce. Another 2min.
While meat rested on cutting board, sauteed (evo, and clarified butter) some red potatoes and asparagus.Potato seasoned with salt black pepper, papirka, and parsely. Asparagus seasoned with salt thyme and garlic powder.
Meat was perfect for me. Medium rare and it was tender and juicy.
Here are the pictures. Did not take pictures of sous vide or water bath.
Kit