Talking to boss on how I do my ribs and he asked if I would do 4 slabs for the shop. Told me to vacuum seal and he would sous vide for serving Wednesday. Over weekend seasoned using different rub on each slab of St Louis cut ribs. Smoked at 220 for 1.5 hours. Instead of wrapping in foil because pit was tight on space I put aluminum pan in pit with baking racks in bottom to keep meat out of rendered fat. Covered tight and raised cook temp to 350 deg for 1 hour.
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Dropped temp back to 220 and put ribs back in smoker out of aluminum pan to set sauce. Was shocked that there was almost two cups of fat in bottom of pan. These ribs looked really nice and well trimmed with no excess fat from grocery store. Long story longer let rest and cut up looking like a perfect cook. Put in a vacuum bag and when sealed did see thin layer of grease flowing towards vacuum but held a seal. Today sous vide at 150 couple hours before lunch. When open bags had ribs covered in heavy grease and took away from texture and flavor of sauce and rub used. Think vacuum bags are not good to use on greasy meats.
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Dropped temp back to 220 and put ribs back in smoker out of aluminum pan to set sauce. Was shocked that there was almost two cups of fat in bottom of pan. These ribs looked really nice and well trimmed with no excess fat from grocery store. Long story longer let rest and cut up looking like a perfect cook. Put in a vacuum bag and when sealed did see thin layer of grease flowing towards vacuum but held a seal. Today sous vide at 150 couple hours before lunch. When open bags had ribs covered in heavy grease and took away from texture and flavor of sauce and rub used. Think vacuum bags are not good to use on greasy meats.