Backyard jack's attempt at Bigger's sous vide ribs...

[Jaxon]

I did these as an experiment...wondering if I could partially cook ribs sous vide, then refrigerate or freeze and save for later.  It worked great today.   

I also keep a frozen stash of pulled pork in the freezer for "special occasions". 

I can thaw the ribs and smoke 'em for an hour or less and be ready ahead of time.

And with pics like those - no more unicorn jokes.

[Smokin Don]

I can remember when you all would shudder at the thought of pre-boiling ribs!  Just sayin! Don

Boiling and sous vide is not the same, you don't boil with sous vide, it holds the food at the desired IT. Boiling takes everything up to 212F and the juices of the meat are released into the boiling water, not so with sous vide, it cooks the meat in its on juices. Big difference between the two. Just sayin!

I know the difference but was just doing a little ribben here!    Don

[Las Vegan Cajun]

I can remember when you all would shudder at the thought of pre-boiling ribs!  Just sayin! Don

Boiling and sous vide is not the same, you don't boil with sous vide, it holds the food at the desired IT. Boiling takes everything up to 212F and the juices of the meat are released into the boiling water, not so with sous vide, it cooks the meat in its on juices. Big difference between the two. Just sayin!

I know the difference but was just doing a little ribben here!    Don

Gotcha!!!

[1Bigg_ER]

The texture is sorta like a prime steak on a stick!