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My plan is to smoke the cheeks & ribs for a few hours, then vacuum seal the cheeks into a sous vide bag with a load of beef dripping, and give them a long slow 24 hour cook for the next day
The ribs will be finished for the same day, and a the behest of the 7 year old, be glazed with a sticky ginger sauce.
NotThamesWater
dubtap
They are amazing in every stew braise or curry I've ever done with them so 'cue has to be the next step.