Smoked & Sous Vide Ribs

Here are some ribs made using a combination of smoker and sous vide methods!

The Method

This time around, I experimented and cooked them in the sous-vide first and then smoked them. However, I've concluded that it is actually better to reverse the order and smoke the ribs prior to putting them in the sous-vide.

Smoking the ribs first immediately gives them that wonderful flavor, and finishing them in the sous vide allows me to control the “doneness” and how much they will fall off the bone.

More tips

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RIA Disclosure

Financial Chef Asset Management LLC is a registered investment adviser. Information presented is for educational purposes only and does not intend to make an offer or solicitation for the sale or purchase of any specific securities, investments, or investment strategies. Investments involve risk and unless otherwise stated, are not guaranteed. Be sure to first consult with a qualified financial adviser and/or tax professional before implementing any strategy discussed herein.