Steve’s Blues Hog Ribs

Set it the night before, finish over the grill. No smoke ring, but extremely tender, falls off the bone.

Author

Steve Burrows

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 152F / 66.7C

Ingredients

• Half rack, or full rack halved baby back ribs.
• Blues Hog Original dry rub
• Blues Hog Original sauce
• Blues Hog lump charcoal
• Pecan wood chunks
• Cherry wood chips

Directions

1. 1/2 slab baby back pork ribs heavily coated on all sides with dry rub, vacuum seal.
2. Sous vide 152°, 18-24 hours
3. Remove from bag, pat dry, slather ribs in sauce.
4. Fire up grill with lump charcoal in semi-circle, add pecan and cherry wood on top.
5. Add ribs bone-down on grill around 300° until sauce and ribs have slight charring, about 1 hour.

Finishing Steps