Beef short ribs that were seasoned with Tatonka Dust and put in the Sous Vide for 72 hours at 135º. ----- Here are the beef short ribs just out of the Sous Vide. ----- Made up some bacon wrapped sweet mint pepper ABT's that were made up of Philadelphia cream cheese, bacon bits, pepper jack cheese and were seasoned with Tango Verde. ----- Here are the stuffed sweet mint peppers pre-bacon wrap. ----- Beef short ribs searing and ABT's cooking indirect courtesy of the Vortex. ----- The beef short ribs after the sear. ----- Beef short ribs, sweet mint pepper bacon wrapped ABT's, pasta salad and a Budweiser! ----- The beef short ribs were unbelievably fork tender and full of excellent flavor, here is a close up so you can see how medium rare and tender they were after the 72 hours Sous Vide and searing! Thanks for looking!