Sous vide at 141 degrees F for 24 hours then smoked at 275 degrees until 165 to wrap in butcher paper then pulled st probe tender which was at 194ish. So tasty!
by Temporary_Floor_3152
8 Comments
SpectacularB
Looks beautiful
Large_Broccoli_3378
Perfect!! 🔥
garage_band1000
Nice looking ribs! I needed a reason to get my Anova back into regular use.
garage_band1000
Rendering the fat with the sous vide at low temp makes for a juicy rib I bet.
* I saved your process for some warm upcoming weekend-we just got a little snow.
WinnebagoPeople
Great smoke penetration, looks hella dry though
rolldamntree
Why sous vide something you are going to low smoke? Like the whole point of smoking at a low temp is to render the fat. Is it just saving time?
Cowboy-Dave1851
I just ate dinner, but now I am hungry again after seeing this!
Bbeags
Looks like it’s sooo dry, and no smoke ring. Sous vide is lazy cooking
8 Comments
Looks beautiful
Perfect!! 🔥
Nice looking ribs!
I needed a reason to get my Anova back into regular use.
Rendering the fat with the sous vide at low temp makes for a juicy rib I bet.
* I saved your process for some warm upcoming weekend-we just got a little snow.
Great smoke penetration, looks hella dry though
Why sous vide something you are going to low smoke? Like the whole point of smoking at a low temp is to render the fat. Is it just saving time?
I just ate dinner, but now I am hungry again after seeing this!
Looks like it’s sooo dry, and no smoke ring. Sous vide is lazy cooking