I had the pleasure of meeting Meathead at the inaugural Sous Vide Summit held in Delaware in July. We talked about reverse sear with sous vide but have not experimented with smoking after sous vide. So I thought I'd give it a try with a rack of baby back ribs.
I dry brined the ribs over night then added a dry rub before bagging the ribs.
After reviewing several recipes I settled on a sous vide of 140 degrees F for 24 hours. Afterwards I plunged the ribs into an ice bath and put the ribs in the refrigerator until the weekend.
I use a Traeger Smoker Grill and smoked the ribs at 180 degrees F for 1 1/2 hours. Then I pushed the temperature up to 400, added some BBQ sauce and seared he ribs for about 7 minutes.
The ribs were amazing. Thoroughly cooked, tender, full of flavor and fell off the bone when you bit into them. Everyone gathered were blown away.
Next time I will take some pictures.
Has anyone else traveled down this path?
I dry brined the ribs over night then added a dry rub before bagging the ribs.
After reviewing several recipes I settled on a sous vide of 140 degrees F for 24 hours. Afterwards I plunged the ribs into an ice bath and put the ribs in the refrigerator until the weekend.
I use a Traeger Smoker Grill and smoked the ribs at 180 degrees F for 1 1/2 hours. Then I pushed the temperature up to 400, added some BBQ sauce and seared he ribs for about 7 minutes.
The ribs were amazing. Thoroughly cooked, tender, full of flavor and fell off the bone when you bit into them. Everyone gathered were blown away.
Next time I will take some pictures.
Has anyone else traveled down this path?
Comment