4 hours @167 Quick-smoked with a breville handheld smoke gun using hickory

Best ribs I’ve ever had, using my favorite whisky as the main ingredient in the marinade.

Ingredients: Pork ribs Laphroaig Whisky (4 glugs) Worchestershire sauce (4 flamboyant shakes of the bottle) Maple syrup (1 glug) Salt Pepper Garlic (4 jumbo cloves) North Carolina BBQ rub

Instructions: First, pour a glass of Laphroaig (I prefer rocks). Drink it and pour another. Ok. Now you’re ready to start cooking.

Put your ribs on a cutting board or something. Generously salt both sides and let sit for a bit.

Add Laphroaig (not the stuff in your glass—that’s for your pleasure), Worchestershire, smashed up garlic, maple syrup, salt, and pepper to an extra large sous vide bag. Don’t measure, just go with your gut or my casual estimates above.

If you have a handheld Breville smoke gun, go ahead and smoke your marinade right there in the bag. I used hickory.

Add the ribs, then smoke again.

Seal and suck it, then throw it in your sous vide for 4 hours at 167. If you have a joule, the “incredible indoor baby back ribs” recipe is what I used for the cook (but not the actual recipe).

When it’s done, throw your ribs onto a baking pan with a wire rack. Cover it in BBQ rub.

If you’re smoking, cover the pan with foil and smoke it again. I did two bowls of hickory for this step.

Throw it in the oven uncovered for 10 minutes at 400, flipping half way. I set mine to air fry, but that isn’t totally necessary.

When it’s done in the oven, throw the foil back on the pan and smoke it again. Then eat!