Your definative guide to SOUS VIDE RIBS, Pt 2: Sous Vide then Smoke

Описание: This video is all about Ribs. The second part in our SOUS VIDE rib series where we go over using SOUS VIDE first before we use our smoket to finish them and give them that great bark.

If you have any questions, leave them in the comments below and I will get back to you! Thanks for watching.

-----------------------------------------------
SUBSCRIBE to This Channel:    / @jbsousvide  
-----------------------------------------------

FOLLOW ME ON
Instagram:   / jbsousvide  
My Blog: jbsousvide.com
Facebook:   / jbsousvide  

-----------------------------------------------

SOUS VIDE EQUIPMENT *
Breville Joule Circulator: https://amzn.to/3wpsLdZ
Anova Pro Circulator: https://amzn.to/3dxqFQH
Anova Standard Circulator: https://amzn.to/3du26UC
Anova 12L Container: https://amzn.to/3wqA6dd
Anova Pro Vacuum Sealer: https://amzn.to/3dwlbFP
Anova Vacuum Bags (Rolls): https://amzn.to/3fHATke
Anova Vacuum Bags (Pre-Cut): https://amzn.to/3sUX3Da

MY KNIVES *
Dalstrong Chefs Knife: https://amzn.to/2OqT7ew
Dalstrong Slicer: https://amzn.to/3unbUqs
Dalstrong Serrated: https://amzn.to/3dvgCM0
Victorinox Boning Knife: https://amzn.to/39IZPDX

My Grill Stuff *
Weber Kettle: https://amzn.to/3wqoBCp
Chimney Starter: https://amzn.to/3rJkiyI
Slow N’ Sear: https://amzn.to/3cR4Z2R

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.