Baby back ribs

[SheffSmoker]

Been almost 2 1/2 months since I last did a smoke as we had a freezer full of stuff to get through.

Decided on some baby back ribs and threw a pork joint in for good measure which will be pulled pork.

I made a rub of salt, pepper, smoked paprika, cayenne and garlic. No oil rub as they were nice and tacky. Smoked using 100% oak, 2.5 hours open, spritzed with white wine vinegar & water 50/50 every 20 minutes. Pulled, rubbed with meat lust sticky BBQ sauce, foiled and thrown back in for 3 hours.

Turned out THE best ribs me and the wife have ever tasted, including a lot of BBQ restaurants we have been to. I did 3 racks and we could only manage one each, so one is going to be a test for vac sealing / freezing / sous vide as we've not done ribs like that before. Had no room for anything but a taste of the pulled pork which was also epic, that's also getting sealed and frozen.

[towtruck]

Nice!

[Dirtytires]

Awesome. Sometimes the key is to keep it simple.

I have had pretty good luck with the vac seal on ribs....definitely not as good as fresh tho.

[breavis]

That looks great

[Frank_Cox]

Those look great!
On the vac seal, I really like to let it sit in the fridge over night or even another day before freezing.
Ya know, they always say "BBQ tastes better the next day" lol...
Let those juices meld for a day before freezing.

Then, retherm in the vac bag in a pot of hot water say 190°F after they thaw.

[SheffSmoker]

Thanks all

We had a vac sealed half rack a few days ago, if anything the smoke flavour was much more deep than the fresh ones. Just as good and tender as the fresh ones too, so that's a win in our book.

@Frank - You're right, we always eat quite late and the leftover stuff gets put in the fridge once cooled until the following evening when we do the vac sealing and freezing.

Edit - we always boil up in a big pan from frozen, set them in with cold water and bring slowly to boil, then simmer for another 30-45 mins and always come out good.