- Sep 18, 2016
- 10
- 12
So I have been doing SV ribs for a while now.
The nice things are that the cooks go great and food comes out good every time.
I do 160 degrees for 24 hours. Then I smoke for 3 hours. Ideally I would like to smoke at a low temp 150 degrees, but my trager doesn’t go below 180 and getting my Kamado joe to 150 and getting to smoke is nearly impossible. I really want to smoke the ribs at a low temp after….
anyone else tried this out successfully?
The nice things are that the cooks go great and food comes out good every time.
I do 160 degrees for 24 hours. Then I smoke for 3 hours. Ideally I would like to smoke at a low temp 150 degrees, but my trager doesn’t go below 180 and getting my Kamado joe to 150 and getting to smoke is nearly impossible. I really want to smoke the ribs at a low temp after….
anyone else tried this out successfully?