3 ms·

My apartment-life rib making method is to sous vide for 48 hours in a custom dry rub and liquid smoke, then finishing in the oven to caramelize the sugars and p

My apartment-life rib making method is to sous vide for 48 hours in a custom dry rub and liquid smoke, then finishing in the oven to caramelize the sugars and proteins. To someone who doesn't like super smoky barbecue, it's close to perfect and nearly indistinguishable from the real thing. The best part is it's so quick to get started and clean up. It's much more trouble to fix proper sides. They're so inexpensive, too.

mistermann 9y ago
Any chance you'd share your recipe (ingredients & instructions)?
- jerkstate 9y ago
  Not OP, but here's my sous vide baby back ribs recipe. They are always a huge hit, they are extremely meaty and tender. First make sure to remove the mebrane from the inside of the ribs. You can't do it with frozen ribs so thaw them in the fridge for a couple days if they are frozen. Make a dry rub with a generous portion of chili powders (I use ancho, chipotle, and sweet paprika, whatever I have around) brown sugar, garlic and onion powders, salt and pepper, and maybe some cumin, cocoa powder, cinnamon, nutmeg, whatever you feel like. I hate to be so vague about this but I usually eyeball - maybe 6 or 8 tbsp of combined chili powder, about the same brown sugar, 1-2 tbsp of onion and garlic powders, 1 tsp of salt/pepper and less of the other flavorings, for 4 racks of ribs. Make plenty of rub and really coat 'em good. Before you seal the vacuum bags put half a teaspoon or so of liquid smoke in with each rack of ribs Sous vide for 36 hours at 145 degrees F, turning the bags every 6-12 hours to evenly distribute the juices. Open the bags (you can save the juice to make a spicy bbq gravy or spread on toast if you want, but there will be a LOT of it) - I usually cut the ribs in half either at the beginning or now, because otherwise they will fall apart. They are very tender at this point. Grill them at a relatively low temperature while carefully flipping and coating both sides a few times with barbecue sauce, allowing the sauce to carmelize. Slice into individual ribs, serve with lots of napkins. This is a great guide to consult on sous vide ribs of various temps/textures: http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html http://www.seriouseats.com/2015/09/the-food-lab-complete-gui...
  - mistermann 9y ago
    Thank you!
- oomkiller 9y ago
  It's roughly this one: http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ri... at 165F. Also, I misremembered the time, it was just over 12 hours. It doesn't make a huge difference to let it go a few more hours if that's convenient. I don't use sugar as I try not to eat it, so I substitute stevia. Sugar would change it quite a bit (possibly for the better). This is the only major change.

mistermann 9y ago

Any chance you'd share your recipe (ingredients & instructions)?

jerkstate 9y ago
Not OP, but here's my sous vide baby back ribs recipe. They are always a huge hit, they are extremely meaty and tender. First make sure to remove the mebrane from the inside of the ribs. You can't do it with frozen ribs so thaw them in the fridge for a couple days if they are frozen. Make a dry rub with a generous portion of chili powders (I use ancho, chipotle, and sweet paprika, whatever I have around) brown sugar, garlic and onion powders, salt and pepper, and maybe some cumin, cocoa powder, cinnamon, nutmeg, whatever you feel like. I hate to be so vague about this but I usually eyeball - maybe 6 or 8 tbsp of combined chili powder, about the same brown sugar, 1-2 tbsp of onion and garlic powders, 1 tsp of salt/pepper and less of the other flavorings, for 4 racks of ribs. Make plenty of rub and really coat 'em good. Before you seal the vacuum bags put half a teaspoon or so of liquid smoke in with each rack of ribs Sous vide for 36 hours at 145 degrees F, turning the bags every 6-12 hours to evenly distribute the juices. Open the bags (you can save the juice to make a spicy bbq gravy or spread on toast if you want, but there will be a LOT of it) - I usually cut the ribs in half either at the beginning or now, because otherwise they will fall apart. They are very tender at this point. Grill them at a relatively low temperature while carefully flipping and coating both sides a few times with barbecue sauce, allowing the sauce to carmelize. Slice into individual ribs, serve with lots of napkins. This is a great guide to consult on sous vide ribs of various temps/textures: http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html http://www.seriouseats.com/2015/09/the-food-lab-complete-gui...
- mistermann 9y ago
  Thank you!
oomkiller 9y ago
It's roughly this one: http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ri... at 165F. Also, I misremembered the time, it was just over 12 hours. It doesn't make a huge difference to let it go a few more hours if that's convenient. I don't use sugar as I try not to eat it, so I substitute stevia. Sugar would change it quite a bit (possibly for the better). This is the only major change.