Cooking Smoked Baby Back Ribs without a Smoker

SmokinAl said:

 
I have to give you point for this one.

Great video, but getting guys to go from their smokers to a SV machine for ribs is going to be a tough sell.

Although the ribs you cooked looked delicious!

Al

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I know Al, it is a hard sale convincing those that already have a smoker to try this recipe, but trust me when I say they came out absolutely delicious, and juicier than any results I have gotten from smoking them the traditional way.  This recipe is also perfect for those who might live in a apartment and have no room for a full size smoker, or those who wish to cook smoked food during the winter months when several feet of snow might making smoking them the traditional way more difficult.

I am thinking next time I think I will smoke them the traditional way, 3 hours in the smoker, then cook them for 4-6 hours in the Sous Vide Cooker to assure I don't overcook them and to help them remain juicy.  I am thinking combining traditional smoking methods with the Sous Vide might be the way to go.  That way you have all the great smoke flavor and cooked perfectly.

Thanks for watching and your comments Al.

Bigfoot21075 said:

 
i did the SousVide Ribs a while back, actually I have done them twice now with the same results. Yes, they are the moistest ribs (I did spares once and Baby Back the other) I have EVER had - anywhere. The problem I had with them and could NOT get over was the texture, they were the EXACT same texture all the way through the rib, every rib. Even after a ride on my smoking hot gas grill to crunchify parts of the exterior, the inner texture was just "odd".

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I am curious what temperature and for what amount of time you cooked those ribs at.  I have found a very interesting article specifically talking about cooking ribs sous vide, and their are quite a few different options and temperatures you can use to produce different results.  Temps can range from 145-165 degrees, and time can range from 4 hours all the way to 36 hours, and each method creates a slightly different texture and taste.  I was happy at 165 degrees for around 6-7 hours, but next time I might go for a lower temperature and longer cooking time to see how that changes things.  I will leave a link below if anybody is interested in checking it out.

http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html