Post by BBQ Butcher on Nov 17, 2012 19:25:54 GMT -5
I cut a rack of Baby Back's into four sections and pulled the membrane from the bottom. Bone-side got seasoned with a couple drops of hickory liquid smoke, Kosher salt, applewood smoked black pepper and bourbon smoked paprika. The top only got the salt, pepper and paprika. I then coated the meaty side with a thin layer of Bone Suckin' Hot BBQ Sauce. They went to the freezer until the outside was just a tad frozen and then I vacuum packed them.
Read lots of opinions on how long to sous-vide the BB's...any where from 12-48 hours and temps from 143°-175° I settled somewhat on a compromise........
20 hours at 145° and 4 hours at 165°
God, they look nasty right out of the water bath
After a hit with the torch
Served with Tater Tots™ and Three Bean Salad
OMG!!! If they'd just had a hint of smoke, these would be the best ribs ever!!