Darian Hofer
TVWBB Pro
Cooked up 2 racks of St Louis cut pork ribs. I cut them in half, seasoned with Meat Church Gospel yesterday and vacuum sealed. Put them in a small cooler and sous vide at 155 degrees for about 16 hours. Pulled them out of sous vide, ice bath then onto Pitts and Spitts1250 at 350 degrees. Obviously not much smoke flavor but super juicy and rendered nicely.
Next time I will slow smoke 2 hours first. Recipe online called for liquid smoke but I didn’t have any. These were nice meaty ribs.
Next time I will slow smoke 2 hours first. Recipe online called for liquid smoke but I didn’t have any. These were nice meaty ribs.