Okay, okay, so I stumbled on this new "method" by accident, or rather circumstances, and turns out its awesome! Not sure if people already do it this way, just out of making BBQ easier, but I may start to employ this method in competition, if it is legal by KCBS.
3-2-S-H = 3 Hours on smoke, 2 Hours Wrapped, Sleep (vacuum seal over night), Heat (heat back up on a hot grill the next day).
Here is the end result for your viewing pleasure. Stick around if you want to get the recipe, times, temps, and more details on the method (not to mention more pics)
Alright, so for this particular recipe, I started with some Smithfiled prime St. Louis ribs, I used a nice coarse grain deli mustard, and rubbed it on fairly thick (for actual flavor). Then I rubbed it down generously with Traegers' "Big Game" rub (which I hadn't used before).
I smoked the ribs using peachwood pellet in a pellet cooker I have, as 225 for 3 hours, spraying about every 30 minutes with a mixture of peach nectar and Jack Daniel's Whiskey. Here are the pics just before wrapping:
I wrapped the ribs with some turbinado sugar, Tiger Sauce, a bit of the rub, and about a half a shot of Jack Daniel's. Threw em back on heat for 2 hours at about 235.
Once they were done, I pulled them, in-wrapped, let them rest for just a few minutes, then Vacuum sealed them up, and after about 10 minutes in the deep freezer, I put them in the fridge. (next time I may do an ice bath, just to make sure the cooking is stopped promptly.
Next day for dinner, I cut open the bag, sauced them up just a bit with some Traeger Apricot BBQ Sauce, then onto the smoker turned all the way up to 400. had them on the top rack for about 20 minutes, and the results were AWESOME! These had the most perfect texture of any ribs I've cooked, and better than most I have ever had. The perfect bite out, leaving a clean bite to the bone, but not falling off the bone. These are perfect KCBS standard bite through.
The touch of whiskey with the sweet fruity sauce was just the perfect combination, and the Big Game rub was pretty decent too, though I may use my more preferred rubs in the future.
I actually cut the rack in half right when I took it out of the bag, and sealed back up the other half for dinner tonight!
So this method was super convenient for prepping some ribs before a party, and finishing it off, but I also feel like the rest over night sort of helped all the meat fibers come back together and juice back up. One BIG think that happened over night, which is just nice aesthetically is that the ribs seem to have shrunk up and exposed more of the bone. There wasn't as much showing that night, but they ended up with really nice bone exposure the next day.
I know that the famous "Salt Lick BBA" in TX does all of their meat this way (with a days rest after the initial cook), and if it is legal in KCBS comps, it might be kinda nice to have one of the 4 meats out of the way during the slow Friday sit and wait. Anyway, let me know what you think guys!
Hope you enjoyed!
3-2-S-H = 3 Hours on smoke, 2 Hours Wrapped, Sleep (vacuum seal over night), Heat (heat back up on a hot grill the next day).
Here is the end result for your viewing pleasure. Stick around if you want to get the recipe, times, temps, and more details on the method (not to mention more pics)
Alright, so for this particular recipe, I started with some Smithfiled prime St. Louis ribs, I used a nice coarse grain deli mustard, and rubbed it on fairly thick (for actual flavor). Then I rubbed it down generously with Traegers' "Big Game" rub (which I hadn't used before).
I smoked the ribs using peachwood pellet in a pellet cooker I have, as 225 for 3 hours, spraying about every 30 minutes with a mixture of peach nectar and Jack Daniel's Whiskey. Here are the pics just before wrapping:
I wrapped the ribs with some turbinado sugar, Tiger Sauce, a bit of the rub, and about a half a shot of Jack Daniel's. Threw em back on heat for 2 hours at about 235.
Once they were done, I pulled them, in-wrapped, let them rest for just a few minutes, then Vacuum sealed them up, and after about 10 minutes in the deep freezer, I put them in the fridge. (next time I may do an ice bath, just to make sure the cooking is stopped promptly.
Next day for dinner, I cut open the bag, sauced them up just a bit with some Traeger Apricot BBQ Sauce, then onto the smoker turned all the way up to 400. had them on the top rack for about 20 minutes, and the results were AWESOME! These had the most perfect texture of any ribs I've cooked, and better than most I have ever had. The perfect bite out, leaving a clean bite to the bone, but not falling off the bone. These are perfect KCBS standard bite through.
I actually cut the rack in half right when I took it out of the bag, and sealed back up the other half for dinner tonight!
So this method was super convenient for prepping some ribs before a party, and finishing it off, but I also feel like the rest over night sort of helped all the meat fibers come back together and juice back up. One BIG think that happened over night, which is just nice aesthetically is that the ribs seem to have shrunk up and exposed more of the bone. There wasn't as much showing that night, but they ended up with really nice bone exposure the next day.
I know that the famous "Salt Lick BBA" in TX does all of their meat this way (with a days rest after the initial cook), and if it is legal in KCBS comps, it might be kinda nice to have one of the 4 meats out of the way during the slow Friday sit and wait. Anyway, let me know what you think guys!
Hope you enjoyed!
