3 Day Ribs (Sous Vide style)

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BioGuy
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3 Day Ribs (Sous Vide style)

Post by BioGuy »

What follows is one of the tastiest ways I found to do ribs, not the quickest though. They are fall apart tender and will make everyone smile, well they have for me anyway.

Equipment needed:
48 to 54 qt cooler with heating element installed
Heater Control module with PID
Cold Smoker
Vacuum Sealer with a roll of 11" wide bagging
Grill

Ingredients:
4 to 6 slabs of Baby Back Ribs
Apple & Cherry wood chips (I use a 50/50 blend for pork)
Bourbon Sauce or Stout Sauce

What to do:
1. Remove ribs from Vacupaks, wash & dry
2. Cold smoke the ribs with the Apple/Cherry blend
3. Seal each slab in a vacuum bag
4. Freeze ribs for 2 days
5. Remove ribs and allow to thaw
6. Fill cooler about 2/3 full of water & set temp controller to 138 degrees F or 58.9 degrees C
7. When temp is correct in cooler, place all the slabs in the cooler. Be sure to place a rack over the heating element to keep ribs off of it. Cover the ribs with a rack heavy enough to keep them under the water.
8. Wait 72 hours, checking on ribs along the way
9. Remove the ribs and open the sealed bags. There will be fluid in each bag (this is normal). Pat each slab with paper towels. DO NOT RUB!!!
10. Fire up the grill to 300 degrees F or 149 degrees C
11. Gently brush each slab of ribs with Bourbon Sauce or Stout Sauce and place on grill membrane side down. Do not remove the membrane (ribs will need it to stay together)
12. Brush ribs every 15 minutes with sauce of choice
13. Cook ribs a total of 60 minutes
14. Remove, carve & enjoy...

Have made these many times and they are always a huge hit with everyone. This is not the fastest way to make ribs for sure, but it is one of the tastiest ways. The ribs will also be so tender they fall apart if you look at them too hard. I found Sous Vide cooking a few years ago, and it is the bomb. If you want your ribs with a little less tender, only cook them 24 - 36 hours in the cooler....
Friar Tuck: "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER!"
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