Smoked & Sous Vide Short Ribs

I Started out with three long Dino bones that I cut from a full plate of short ribs. I seasoned them with some meat church rubs and put them on the smoker for 3-4hrs at 225 to 250 to develop that beautiful Smokey bark. Once I pulled them off I sliced the meat from the bone and cartilage. Sealed them up with my @avidarmor chamber vac and cooked them Sous vide at 158 degrees for 16hrs. This was such a beautiful combo of smoke, bark, and succulent short rib.
To make the miso sauce (by @food52):
Combine 1/2 cup water
1/3 cup maple syrup
1/3 cup mirin
1/3 cup soy sauce
1 tablespoon miso paste
Bring up to a simmer and reduce to the consistency you desire.

[@IEdjumacate]

I gotta say, this looks f*cking incredible. Really well done.

[@wellsm065]

Most amazing ribs I’ve ever seen 🎉😂❤

[@tpmartins]

I do this with chuck roast. So good

[@ketameanii]

yummy

[@lennardcorbridge2758]

What a smoke ring!

[@johnphillips7407]

Looks great!!! How long were the short ribs in the sous vide and the temp? Thanks

[@opkece1495]

Wow

[@bobmorgan3804]

Weird no details about the sous vide temperature and time. And everybody is asking. Other than that, they look phenomenal.

[@GaryWilliams-u1q]

Hey mate,awesome job on the beef ribs. Can I ask,how long did you keep in the water bath? And there was no description for the sauce below, would you be able to share it as I want to try please

[@Koffee_Kake1941]

👍

[@kmcgill84]

how long and temp in the sous vide? and on what planet were you able to set a weber style grill to only 225 degrees?

[@TheBarbecueChannel_UK]

Can you keep them on the bone if you cushion the edges so not to rip through the bag?

[@alextorres6333]

What is the temperature?

[@Mr.Infumus]

I almost bit my phone