Sous Vide Lamb Ribs - Smoker Finished

[SheilaAnn]

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!

[ecowper]

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

[ecowper]

Well crud, totally forgot that I’ve got Peace, Love, Barbecue on the shelf

[SheilaAnn]

ecowper I omitted the chili powder; divided the salt with hickory salt; pulsed the sugar in the spice grinder

[ecowper]

SheilaAnn that sounds good .... gonna try out the Magic Dust. Thinking it will kick butt on a pork butt

[mountainsmoker]

I also use oak on lamb. Love my lamb.

[Potkettleblack]

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

[SheilaAnn]

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

[Potkettleblack]

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]

Also get them in frig to get cold. Cold meat accepts smoke better than warm meat.

[SheilaAnn]

That’s what I did!

[SheilaAnn]

Feeling really shy! My first pic. Hardly any purge after the Sous vide. Hit the smoke for about 45 minutes.

[Potkettleblack]

Looks good. How was it ?

[SheilaAnn]

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.