I don't think it's the ribs, since I got them at Whole Foods and they have lots of marbling in them. My goal is to get short ribs that are almost falling apart so I don't need a knife, but still moist and not stringy or tough. I have tried the low temps so far, but have not succeeded.
I have tried:
134F for 48 hours and 72 hours- great, but not what I'm looking for. Still need a knife and it's not falling apart.
140F for 48 hours and 72 hours- great, a little more flaky, but still need a knife
150F for 24 hours- not great, tough to chew and still need a knife
150F for 48 hours- not great, still tough to chew and need a knife
191F for 7 hours- OK, yes, falling apart, don't need a knife, BUT tough to chew on, and dry
I will try 160F at 24 hours next, and then at 36 hours.
Anyone else have good temp or times for moist, traditional falling apart short ribs?
Edited by torolover, 17 February 2013 - 06:53 AM.