Did you cut the ribs into thirds to make that work, or do you have a mega Sous Vide tank?

I cut the ribs into portions, about 4 ribs each. I dry rub them and add 4 drops of pecan liquid smoke to each bag. I have an Anova and I bought a fairly large size tub. I got the method off serious eats. It's their Sous Vide Barbeque Pork Ribs recipe. The texture of these ribs is unbeatable. He tried a bunch of different time and temp combos and the 36 hours at 145 really works. Once you take them out of the sous vide you can finish right away or dunk them in an ice bath and refrigerate for up to five days. You can finish in the oven or on the grill. It seems sacrilegious, but they are insanely good and come out perfect every time. They best part is the meat is consistent and perfect every time, leaving me the fun of experimenting with different rubs and sauces.

I bet it is wonderful. But I bet they're so tender that the ice bath/fridge makes it a lot easier to not have the meat fall off the bone. or does it actually still stay attached?

You still get a pull. I don't like ribs where the meat falls right off. That's why I really like this method. The meat has a great texture. All of the fat and connective tissue becomes one with the meat. It's completely consistent. No gristle, perfect texture and tons of flavor.

I'm going to have to give it a go some time this summer...

Good deal. I think you will be pleased. This is the fifth time I have done them this way and I have yet to be disappointed.

3 pork butts just went on for an overnight cook. https://uploads.tapatalk-cdn.com/202...be172f4d99.jpg

Okay, I may give this a shot. Sounds like it might work. :thumb:

Lots of nice butts in this thread!

It's been a while since I smoked, today I'm smoking some Dino Ribs. There not huge so maybe they are Baby Dino Ribs. Got'em trimmed, the membrane pulled, rubbed and in the smoker.

https://hosting.photobucket.com/imag...mbnail_(9).jpg

I'll be smoking a small tri tip as well.

1 down. They finished at 3 in the morning which was much quicker than what I expected. I'm used to them taking 20+ hrs at 225. So they went into the cooler. I expected to pull these this afternoon. https://uploads.tapatalk-cdn.com/202...5411401466.jpghttps://uploads.tapatalk-cdn.com/202...66ec77080d.jpg

OUTSTANDING!

Yeah that pulled pork looks good. Meanwhile I have my tri tip on.

https://hosting.photobucket.com/imag...bnail_(10).jpg

I’m finally cracking and as much as it should probably shame me…am on my way to buy my first smoker today.

I did however help a friend smoke 6 hogs this weekend and shredded a couple hundred pounds of pork.

Got 14 1lb bags out of this. I will give a few away, the rest we use for all sorts of meals. I would say the majority is tacos/nachos/enchiladas when we are lazy.

I'm headed to Bonaire for a couple of weeks and I might end up being forced into veganism because meat, especially beef, isn't easy to find on the island right now so I'm going to need to rely on pics in this thread. Keep the pics coming...