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.
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.
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’m definitely going to borrow your German potato salad recipe. Looks awesome
Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks
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...
Pube?
I'm so grateful for your experiment! thank you it's exactly the info i was looking for.
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.
I smoke on both ends of the cook.
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.
E, you’re appreciated. Glad You like it. Will try to keep a high standard.
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.
What internal temp did you reach after you smoked them?
Smoke is just to add flavor. IT isn't important. Don't confuse smoking with sous vide. Many often do...