Picked up a 22 Pro Series on Friday. I've seasoned everything and burnt off the crap in the first start up. Picked up a bunch of Hickory Bear Mountain pellets so I think I'm good from that side.
Went to the butchers and got a 1.7kg rack of ribs, rubbed them and I've put them in a vacuum bag for the last couple of days in the fridge. Soaking in all that goodness.
My plan is, 24hrs, sous vide. Then leave in the bag for 10-20 mins, remove, pat down to dry, and reseal. Pop them into an ice bath and into the fridge. Finally a fresh rub and onto the grill for 3hrs smoking (with sauce). I figure this is a good first run and I can't mess it up. I've done quite a few sous vide ribs and they come out excellent. But I've never finished them on a pellet smoker.
Any temperature recommendations? Or tips?
by Yyir
8 Comments
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Why wouldn’t you just go for it on the pellet full bore?
Agree with others, do them on the smoker. 321 or I now do 311 to keep them from falling off the bone. 225°
Meat take very little smoke past like 140, so u would be best just smoking them.
Lmfao why even put it on the traeger at that point. Just throw them on the traeger for 4-5 hours.
Do exactly this for your first time cooking ribs, get creative next time.
https://www.traeger.com/recipes/3-2-1-baby-back-ribs
Sometimes I have trouble understanding what sous vide brings to the party. The Traeger will be hands off for most of the cook anyway. Why have them cooking for that long.
I do 3-2-1. I use a mustard binder, whatever rub I want to use, 180°F for 3 hours, wrap with butter, brown sugar, and honey, temp up to 225°F for 2 hours, unwrap and sauce and back on for 1 hour still at 225°F.
Even vacuum sealing with the rub for a couple of days is excessive.
Why does everyone want to reinvent the wheel?
3-2-1 ribs….idiot proof