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Jonsnowlivesnow
The 24h in sousvide made the perfect competition style bite and the smoker made the sauce so sticky.
snickle99
What temp did you do?
kaiwolf26
Meat LIGHTNIN’!
Kona1957
How long smoke and what temp?
Educational_Pie_9572
I did an experiment. 20 hours at a 140°F/60°C was the best for me but 24 hours is fine. I found out the 24 hour cook can sometimes give you a taste like it’s cured ham. It’s not a big deal but it’s a subtle difference that I notice because I know the changes I did between the 20 hour and 24 hour ribs. No one else would really notice probably.
Also if you shop at Walmart. Smithfield is selling the extra thick baby back ribs which are excellent over normal baby backs.
7 Comments
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The 24h in sousvide made the perfect competition style bite and the smoker made the sauce so sticky.
What temp did you do?
Meat LIGHTNIN’!
How long smoke and what temp?
I did an experiment. 20 hours at a 140°F/60°C was the best for me but 24 hours is fine. I found out the 24 hour cook can sometimes give you a taste like it’s cured ham. It’s not a big deal but it’s a subtle difference that I notice because I know the changes I did between the 20 hour and 24 hour ribs. No one else would really notice probably.
Also if you shop at Walmart. Smithfield is selling the extra thick baby back ribs which are excellent over normal baby backs.
https://preview.redd.it/oxe7yqi9i1qf1.jpeg?width=1440&format=pjpg&auto=webp&s=1537d52740b4a3bda7543e4848a2d906a92271ad
Isn’t it better smoked all the way on traeger? I’ve never eating anything from a traeger but I thought it was set it and forget it…