SV ribs then smoke

[chriskas]

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?

 

[forktender]

Crack the door an inch or two and check and see what that does to your temps.

 

[SmokinAl]

Have you tried smoking them first, then SV’ing them. That’s how I do pastrami. I would smoke them to an IT of 155, then SV at 160 for 12 hours.
I think you will get a lot more smoke flavor that way.
Al

 

[crazzycajun]

What said or get one of tods tubes for the joe or both

Oval Expanding Tube Smoker - 7-12 inch | A-MAZE-N

The Oval Expanding A-MAZE-N Tube Smoker is a light weight, durable and portable smoke generator, that produces a great quality smoke for cold and hot smoking.

amazenproducts.com

 

[chriskas]

I have tried presmoking the ribs before and after smoking as well.

Does the smoke temp really matter that much if I can just put it in the traeger at 200 or 225? The recipe I follow on youtube was Guga's and he smoked his ribs at 155 to keep the temp around the same and then puts it in the SV. I just have a hard time getting the Kamado Joe BJ to that low of temp consistently.

**I have some family coming over for BBQ on saturday. I gonna do a 2:2:1 recipe with 3 racks of ribs and do a SV with another. I have done some taste test comparisons before and people were 50/50 on which on they liked better. I'm curious to see what my family says.

 

[rbnice1]

If I do a hybrid smoke/sous vide cook I always smoke first.... Then use the sous vide to finish/get the tenderness i want.