[youtube https://www.youtube.com/watch?v=HUFwgZPv7Ow&w=580&h=385]

I did 3 racks of ribs 3 different ways to see what gets me the best result. All 3 were seasoned at the same time with the same rub and all 3 were ready at the same time.

Rack 1:
Cold smoked for 3 hours with hickory wood pellets in a pellet tube smoker in a kettle grill then double vacuum sealed and cooked with an Anova Bluetooth for 24 hours at 152F. Finished with a Searzall.

Rack 2:
Placed in the water bath at the same time as Rack 1. Pulled out after 22 hours and put in a Char Griller Akorn for 2 hours at 300F. Fueled by Royal Oak lump and hickory chunks.

Rack 3:
No water bath. Sat in the fridge after being rubbed for about 20 hours or so then straight into the Akorn. 300F, 2 hours and 45 minutes, then foil wrapped with butter, rub, and juice from Rack 2’s sous vide bag for an hour. Unwrapped for the last 15 minutes and opened up the vents to let temp rise to about 400F.

I’m always interested in experimenting. If there are any other combos you’d like to see compared, comment below and I’ll give it a try if I can!

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