Excellent make ahead with a one-hour reheat time to table. This method combines traditional smoking of the ribs with sous vide to make FANTASTIC ribs, every time! The real reason was I could not watch the smoker one time when making ribs so I threw them in the sous vide until I was able to get back to it. This recipe was developed out of that experience.Serve with Cream corn and Cornbread
Rub ribs with a VERY thin coat of Yellow Mustard (binder for the rub)
Sprinkle BDC rub over entire rib and pat it down to stick.
SMOKE RIBS
2 hours @ 140°F
SOUS VIDE RIBS
24 hours @ 150°F or 12 hours @ 165°F
* You can put the ribs in the fridge at this point. Just remove them from the Sous Vide, leave them in their bags, and put them directly in the fridge.
SMOKE RIBS (AGAIN)
COAT WITH STICKY RIBS SAUCE
1 hour @ 225°F - 250°F
Let cool then EAT!!!
Cornbread
Mix all cornbread ingredients and cook at 350°F for 25 min or until golden brown on top