The channel sous vide everything did a comparison of 24 vs 48 hours on ribs at 140F. Then finish them off in smoker.

Nice video. Those ribs looked delicious! I have a sous vide circulator. I am going to give this a try. Thanks!

I've smoked my BBRs for about 2 hours prior to Sous Vide at 165 for an additional 8 hours. They have a very rich smoked flavor. The key is to smoke them at the lowest temperature possible. Enjoy!

@hardtruth2039

Жыл бұрын

I do the same except I finish them on the smoker for another 30 minutes to crisp them up a little or to set a sauce if I’m using one.

I knew 7 & 8 hr was bussin when it took you some time to talk and you gave the look to the side😂

Try folding back your bag a few inches, I do this and it prevents dirtying up your sealing area.

Thank you for this experiment, this is going to cut the guess work out of my memorial day ribs.

Rub then SMOKE for 3hrs. 150/17 then sauce up and broiler finish. Been doing this for years. We do spares but same for backs.

Use your favorite rub, then cool smoke for 3 hours at 180 to 200 degrees. Seal in bag and sous vide @ 150 for 24 hours. Pop into ice bath immediately to stop cooking process and cool completely. You can refrigerate for up to 2 o three days before using or use immediately. Fire up the grill to max temp. Throw them on and sauce them with your favorite Bbq sauce both sides. Flip and Re sauce. Leave on for 4 to 5 min each side until heated through and sauce is set. Enjoy

if you fold the top edge of the vac bag down two inches and then hold the bag as you would hold a pipping bag... the edge will stay clean for a good strong seal

I always do 10-12 hours when I can. Makes them melt in your mouth delicious!

@dallanc.3368

4 жыл бұрын

What temp do you set your sous vide to?

@fredalwatkins4506

Ай бұрын

If it was spare ribs but baby backs are already pretty tender

I did my ribs for 14hrs @147 F and they were perfect.

the easiest way to NOT get food on the edges is to curl the edges back so that the food never touches it.

Did you pat them dry before you put them on the grill?

U need more subs. Good job. Looked really good

At what temp did you grill em at the end?

smoked 2 hours green mountain. 24 hours sous vide. was too much. so went to 24 no smoke just smoked after. tasted just as good.

Do you feel that 165 is too high of a temp for the ribs? The ribs cook to 165 and then you put them on more heat on the grill. Would it make more sense to cook to say 130 first?

I thought the meat had to be totally under the water..

Should have done a 6,8 & 12hour test I finish them by deep frying in peanut oil.

I don't think you can overcook ribs. Someone did it for 48 hours @ 150 and they were not ruined.