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Posted on 2/4/17 at 10:59 pm to Degas
quote:
Also, I can take a single portion of the cooked ribs out of the freezer and have them ready to finish on the grill even before the charcoal is ready. If you really want baby back ribs on a whim, you don't have to go through the six hour process.
Ok this seems like a legit reason, not for me but I can understand it.
quote:
A 40 hour cook seems like a long time compared to 6, but you aren't doing anything during that time. No babysitting or anything.
This part of it I question, with even a low skill level on the smoker ribs are one of the simplest things to smoke, throw them on and just watch internal temp occasionally.
to each and all his own I just don't think this would be my preferred method, hope the OP's turn out great and would actually love to try some one day just for "research" purposes.
Posted on 2/5/17 at 5:48 pm to cave canem
So here is the end result. AMAZING!!
Here they are in the pot.
Here they are after i pulled, seperated, seasoned, and sauced them. I learned that it is not worth it to cut them into riblets prior to cooking.
Here is a shot in the smoker. I started at 150 but it wasnt hot enough to make the sauce tacky. I bumped it up to 190 and instead of three hours, I just did 1.5 hours. I reapplied sauce twice and added more seasoning on the last application.
Pulled. These came out moist and tasty!! Full disclosure, I have had better ribs but not by much. Definately the best ribs That have been turned out from my house.
Correction of errors for next time:
1. Try seasoning prior to SV.
2. Leave ribs more intact (at least half slabs)
3. Smoke for 190@1.5H.
8/10 and super easy. Will do again and again and again!!
Here they are in the pot.
Here they are after i pulled, seperated, seasoned, and sauced them. I learned that it is not worth it to cut them into riblets prior to cooking.
Here is a shot in the smoker. I started at 150 but it wasnt hot enough to make the sauce tacky. I bumped it up to 190 and instead of three hours, I just did 1.5 hours. I reapplied sauce twice and added more seasoning on the last application.
Pulled. These came out moist and tasty!! Full disclosure, I have had better ribs but not by much. Definately the best ribs That have been turned out from my house.
Correction of errors for next time:
1. Try seasoning prior to SV.
2. Leave ribs more intact (at least half slabs)
3. Smoke for 190@1.5H.
8/10 and super easy. Will do again and again and again!!
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