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skinny
@NotThamesWater
Ribs and cheeks on to smoke this morning.
Cheeks out after a couple of hours of smoking, and into sous vide to be confit in beef dripping.
Left the ribs to, and come up to temperature for about 5 hours the rest for 2.
Glazed with a reduced bottle of ginger beer and apple vinegar, and a bunch of hoisin I made forever ago that has been taking up fridge space.
Cooking these double indirect - with deflectors, gap, pizza stone and steel drip tray. Quite possibly could have gone hotter, as the fat cap could have been rendered harder.
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