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Sous Vide Lamb Ribs - Smoker Finished

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    Sous Vide Lamb Ribs - Smoker Finished

    Hi, getting ready to Sous vide lamb ribs at 134F for 18 hours (per an Anova recipe). I am rubbing with my riff on Mike Mills’ Magic Dust. I will put some smoke on them with red oak. I have mesquite and citrus, but I don’t think that will work as well. I am also thinking a black cherry BBQ sauce. I would love any advice or suggestions, etc. Pictures tomorrow!

    #2
    I’d be interested in that rub .... agree that red oak is a much better choice for lamb. Mesquite will be much too strong. Sounds delicious

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    • ecowper
      ecowper commented
      Editing a comment
      Well crud, totally forgot that I’ve got Peace, Love, Barbecue on the shelf

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      ecowper I omitted the chili powder; divided the salt with hickory salt; pulsed the sugar in the spice grinder

    • ecowper
      ecowper commented
      Editing a comment
      SheilaAnn that sounds good .... gonna try out the Magic Dust. Thinking it will kick butt on a pork butt

    #3
    I also use oak on lamb. Love my lamb.
    Last edited by mountainsmoker; May 23, 2020, 09:48 PM.

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      #4
      I might Sous vide a little lower to give you more margin for error on the smoke.

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        #5
        Potkettleblack already pulled from Sous vide. It’s cooling down now.

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        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          A shock in ice water to cool it down fast is both safe and recommended here, as you'll give yourself the margin for error I was talking about.

        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          Also get them in frig to get cold. Cold meat accepts smoke better than warm meat.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          That’s what I did!

        #6
        Feeling really shy! My first pic. Hardly any purge after the Sous vide. Hit the smoke for about 45 minutes.
        Attached Files
        Last edited by SheilaAnn; May 24, 2020, 08:23 PM.

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        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Looks good. How was it ?

        #7
        I could have gone a little more smoke, but I was very happy with the result. Super tender, but not fall off the bone. I had extra black cherries, so I made a cherry BBQ sauce/glaze. Big side of grilled zucchini, too.

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