Miso Bone In Short Ribs
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
This recipe is also available for the following combi ovens:
Long
Stage 1
0 °C
- Smoke
- 01:30 | -
Stage 2
110 °C
- Combi-steam
- - | 96 °C
- 2
Stage 3
230 °C
- Convection
- 00:08 | -
- 5
- 5
| 337,5 | g | Miso |
| 225 | g | Brown sugar |
| 28,2 | g | Salt |
| 28,2 | g | Pepper |
| 59 | ml | Sesame oil |
| 59 | ml | Vegetable oil |
| Ingredients | ||
| Mix all ingredients together for miso rub. Rub down all surface areas of the ribs with the miso rub. Place ribs on a sheet pan with a baking rack. Cover with a lexan or loose covering and refrigerate for 24 hours. Load smoker box with 6 maple pucks |
| 1. Food Preparation |
| If cooking multiple racks of ribs be sure to probe the largest piece in the thickest part of the meat. |
| 2. Cooking Instruction |
| Bast with your favorite glaze or sauce. Pairs well with pickled vegetables |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
