So I’ve also done ribs both ways. I like to sous vide first then smoke. A couple differences is I’ll season the ribs then sous vide with season on at 160° -165° for 3 hours then cool in fridge or ice bath then add a thin layer of rub then smoke at 225° for three hours but a major difference is I will spritz or baste every 30 min with a favorite bbq sauce. I like a heavy and nicely charred bark. The advantage for me is by doing a seasoned sous vide first, i can put the ribs in the freezer straight away and when I want ribs all I have to do is throw them on the smoker and baste for a few hours and I’m done. It’s just one step.

I smoke on both ends of the cook.

I'm so grateful for your experiment! thank you it's exactly the info i was looking for.

I’m definitely going to borrow your German potato salad recipe. Looks awesome

Great videos, I watched part one also. I have decided to do my ribs the way you did in part one. Great informational video. Keep em coming.

Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks

I rub then SMOKE 3hrs then cook SV 150/17. Sauce up & broiler finish. You want more tender, increase the SV cook time.... easy

Came here from IG. Your stuff is legit.

@Jbsousvide

2 жыл бұрын

E, you’re appreciated. Glad You like it. Will try to keep a high standard.

@AllThingsFoodwithJohnWoods

2 жыл бұрын

Nice job. So glad that I stumbled across your channel. I like your “non-hype”and honest evaluation. Looking forward to seeing some more of your videos.

Thanks for the knowledge, smoking ribs today, only thing I question is the large hair or string at 6:57, I couldn't stop thinking about it...

@danielploy9143

6 ай бұрын

Pube?

What internal temp did you reach after you smoked them?

@ucdbnxt7318

9 ай бұрын

Smoke is just to add flavor. IT isn't important. Don't confuse smoking with sous vide. Many often do...