I do the ribs ahead of time, vac pac and freeze. When we want to east I Sous Vide to thaw out and on the smoker to set the sauce.
I intentionally under cook the ribs so we can Sous Vide and finish on the smoker Sunday.
I rubbed the ribs the day before and next day smoked the ribs, cooked wrapped in foil and than added some sauce.
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-1-19%20Family%20Day%20Ribs%203_zpsu4lkxvc6.jpg)
Sweetie vacuum packed the four racks for the freezer.
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-1-19%20Family%20Day%20Ribs%206_zpsbff3tbvd.jpg)
On the dinner day we will Sous Vide the ribs and finish on the Grid Iron to set the sauce.
Four Racks of Frozen Vac Pack Baby Back Ribs minus a couple used in testing are in a bucket of water with the Sous Vide Joule machine running. I would say I am more thawing out than Sous Vide the ribs. Next back in the smoker to set the sauce.
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-1-19%20Family%20Day%20Ribs%207_zpsrgkxbc9a.jpg)
ext it was in the Grid Iron to set the sauce.
Sweetie getting seconds:
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-1-19%20Family%20Day%20Ribs%208_zpsiv9ivwxy.jpg)
Not as much smoke ring as I am used to.
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/2017-1-19%20Family%20Day%20Ribs%2010_zpssvnkef4p.jpg)
Family said the ribs came out about as good as cooking straight through so I will use this method again for noon dinners.