Sous Vide Ribs

CarolinaCrazy

Tip of the cap to @JohnInCarolina and his Sous Vide Ribs approach. This was my first sous vide cook and was really satisfied with the outcome, as were all the guests

18 hours at 147degrees, then on the Egg, indirect for an hour with sauce.

I forgot to get pictures before the crowd descended on the pile of ribs as they were fantastic.

The texture was awesome -the meat had a little resistance to it, but pulled off the bone nicely. I actually thought they were a bit too moist still, so I might let them go another 20-30 minutes on the grill next time.

JohnInCarolina

Yep, never fails!  You can easily pivot off of this in terms of the time in the bath or on the grill as you've suggested.  The point is how consistent it'll be once you get them dialed in.  

Good stuff!

g8golfer

Very nice. I have had my egg for about a year and ribs is one meat I haven't tried yet but when I decide to pull the trigger I'm going with the SV. Great post. 

cookingdude555

Love sous vide/egg smoked ribs. Yours look great. Well done.