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

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.