@@SmokingBBQ Very much appreciated Eric, I’m trying a just new bakery in Montreal next wk & would u know they have Chicago Hot Dogs 🌭 on their menu! Certainly no way close to the “REAL DEAL” but we’ll see! Best to go with no high expectations & who knows they just might have got it right!!🤔👍
I use two methods to cook ribs, the 3-2-1 smoked method and this Sous Vide / Smoke method. I just put two rack of baby back ribs in my Sous Vide bath tonight. I cook ~14 hrs at 155F then go directly onto the smoker warm, and smoke for ~2 hours, low smoke (160F) using my Camp Chef pellet smoker, basting with bbq sauce for the last half hour or so. I'm going for maximum flavor and using Mesquite pellets tomorrow. Apple and Cherry are also great woods to use for ribs.
Great video!! I’ve been meaning to do a comparison between sous vide smoked ribs and ribs just done on the smoker. I’ve done both quite a few times, but there’s always been enough of a gap in time between so I can never definitively decide which I like better.
I love them prepared both ways, but if you're looking for a foolproof and stress free way sous vide cooking them first guarantees that. Thanks for stopping by and leaving a comment!
I have the anova oven, which has "sous vide mode" which works great, it's 100% humidity but naturally it isn't inside a pouch, therefore once I take it off the oven I wouldn't be able to put it in an ice bath. Could I skip the ice bath step and put it directly in the fridge/freezer? for a couple of hours before going the smoker?
Yes, but you risk warming up the internal temperature of your fridge when you put something hot in there, and that could cause problems with the other items in the fridge. I would probably let it cool down at room temperature for 20 minutes first, and then put into the freezer for 10-15 minutes to cool it down before putting it in the fridge. Good luck!
Happy to hear that. I have heard similar stories from others as well. Amazing what happens when you remove all the sugar and processed carbs out of your diet. Thanks for stopping by and leaving a comment!
them look good nice job
Thanks Scotty!
This method worked really great for me.
Great to hear! Thanks again for your continued support!
Great job on the ribs, got my stamp of approval!!😎👍🇨🇦
Thanks Keith! I also just got done with a Chicago Hot Dog video as per your request. Stay tuned, coming soon!
@@SmokingBBQ Very much appreciated Eric, I’m trying a just new bakery in Montreal next wk & would u know they have Chicago Hot Dogs 🌭 on their menu! Certainly no way close to the “REAL DEAL” but we’ll see! Best to go with no high expectations & who knows they just might have got it right!!🤔👍
I use two methods to cook ribs, the 3-2-1 smoked method and this Sous Vide / Smoke method. I just put two rack of baby back ribs in my Sous Vide bath tonight. I cook ~14 hrs at 155F then go directly onto the smoker warm, and smoke for ~2 hours, low smoke (160F) using my Camp Chef pellet smoker, basting with bbq sauce for the last half hour or so. I'm going for maximum flavor and using Mesquite pellets tomorrow. Apple and Cherry are also great woods to use for ribs.
Great video!! I’ve been meaning to do a comparison between sous vide smoked ribs and ribs just done on the smoker. I’ve done both quite a few times, but there’s always been enough of a gap in time between so I can never definitively decide which I like better.
I love them prepared both ways, but if you're looking for a foolproof and stress free way sous vide cooking them first guarantees that. Thanks for stopping by and leaving a comment!
Some Job on the ribs 😊
Thanks Ken!
Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks
I have never sous vide cooked rib tips, but I would think the same temperature would work. Let me know how they come out!
@@SmokingBBQ used same time/temp as ribs on tips only and they came out just like ribs. Thanks
@@normanziegelmeyer7693 Glad to hear that, thanks for stopping by!
I have the anova oven, which has "sous vide mode" which works great, it's 100% humidity but naturally it isn't inside a pouch, therefore once I take it off the oven I wouldn't be able to put it in an ice bath. Could I skip the ice bath step and put it directly in the fridge/freezer? for a couple of hours before going the smoker?
Yes, but you risk warming up the internal temperature of your fridge when you put something hot in there, and that could cause problems with the other items in the fridge. I would probably let it cool down at room temperature for 20 minutes first, and then put into the freezer for 10-15 minutes to cool it down before putting it in the fridge. Good luck!
I've been eating keto/carnivore since about July 1st, and my blood pressure has dropped back into the normal range and I've lost about 20 pounds.
Happy to hear that. I have heard similar stories from others as well. Amazing what happens when you remove all the sugar and processed carbs out of your diet. Thanks for stopping by and leaving a comment!