Experimental Smoked Beef Ribs

[Rummm]

I coated the beef ribs with Kosher salt, garlic and pepper. Looked a tad week, so I dumped some of Rodak's Classic BBQ Rub on them, too 



After one hour of hickory smoke in my Primo 'electric smoker' 



They are now cooling off and will go into the Sous Vide machine a little later for an overnight cook.

24 hours later..........



Out of the bag and looking pretty good! Hickory smell is great 



A little glaze of bourbon bbq sauce and they go to the electric grill for about ½ an hour



Plated pics are terrible and guess I'd better sharpen a knife before too long    Taste and bite-thru was great.....some of the best BBQ that I've had out of the Sous Vide 





This is NOT the last time for using both the grill and the sous vide to cook some meat 

[muebe]

Outstanding Rummm and you are inspiring me!

What was your water temp?

[Rummm]

Outstanding Rummm and you are inspiring me!

What was your water temp?

Had to go back to my notebook!! 160°

[Smokin Don]

Finished ribs look good Rummm & good sides!!! Don

[Pappymn]

You and Muebe are going to make some converts to this style of cooking. Keep um coming!

[muebe]

You and Muebe are going to make some converts to this style of cooking. Keep um coming!

Get in Pappy! The water's just right

[veryolddog]

Your results are very impressive, just like muebe. Excellent.

Your finished product looks like it cooked on a regular grill although the bulk of the cooking was within the packet submerged in water.

Nicely, done. You must be pleased with successfully completing this personal challenge and learning something very new.

Ed

[Rummm]

Your results are very impressive, just like muebe. Excellent.


Nicely, done. You must be pleased with successfully completing this personal challenge and learning something very new.

Ed

Thank you and yes I am

[africanmeat]

another great meal.
thanks

[Lynne S]

That rib dinner looks wonderful

[muebe]

excellent cook

after seeing the controller that muebe got
I've got the big crock pot and the vacuum sealer
It would be an easy step for me
impressive

Jack that DSV is keeping perfect temps. I got those short ribs at 135F and it is holding rock steady.

And add a cheap aquarium air pump and place the tube in the water. The bubbling action will circulate the water for more even cooking.

I am using my pump for my Smoke Daddy...



Just put the tube down in the water for circulation...

[sliding_billy]

Nice "experiment."