Combining Sous Vide & Smoking for the Perfect Rack of Ribs

[@patriot1902]

I love Monica's honesty. She said it like it is. The best of both worlds. I like to do this with tri tip. But I grill it right out of the sous vide bag to sear the outside

[@SmokingBBQ]

Yea she does, and it is why I love her! This would work perfectly with Tri Tip. Just need to stick to a low temp, as you have to be careful not to exceed the sous vide temp. Thanks for coming by Patriot!

[@MarcusDET]

This is the ultimate ribs cooking technique

[@SmokingBBQ]

I agree Marcus! Thanks for stopping by once again!

[@Mike-hs8fq]

Interesting concept which I've never tried. Thank you for the recipe.

[@SmokingBBQ]

You're welcome! It's a delicious way to cook ribs. I'm sure you'll enjoy it!

[@smokingtarheel3003]

I'll have to try this technique. Looks great. (and I'm going to look for that sauce too!)

[@SmokingBBQ]

You definitely won’t be disappointed! The sauce is good as well! Thanks for stopping by!

[@MarshaHanson-qr6lr]

Looks very delicious!!!

[@SmokingBBQ]

They were! Thanks for stopping by Marsha, I appreciate it!

[@The_Monkey_King]

Hey Erik, at that low temp, why not glaze the ribs from the start? Any sugars won’t burn. Let the glaze get smokey and also keep the outside moist.

[@The_Monkey_King]

Special request: sous vide bbq hybrid cook with brisket please!!

[@SmokingBBQ]

Great question! My goal is to get the cold ribs to absorb some smoke, and for the meat to dry out a bit to form a bark. Putting sauce on in the beginning would hinder both of those objectives. Also adding sauce at the beginning masks the flavor of the meat a bit too much, in my opinion. Thanks for stopping by, I appreciate it!

[@SmokingBBQ]

I did that many years ago, and I definitely need to try it again, as it came out great! kzbin.info/www/bejne/q2HbpqSoobSmjZYsi=Tyn9J6LEQlHx3AXc

[@ScottysBackYardBBQ]

I am worried you cooked them over 140. meat stops takeing smoke at 140. but they llooked good.

[@SmokingBBQ]

There is no problem if I smoke them over 140. The problem happens when the smoker heats the ribs over the Sous Vide temperature, which was 155 degrees. I am only trying to add some smoke and have a bark to form. Thanks for stopping by Scotty, I appreciate it!

[@ScottysBackYardBBQ]

@SmokingBBQ awesome video