Foolproof Sous Vide BBQ Pork Ribs
Тәжірибелік нұсқаулар және стиль
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It wasn’t after a trip to a “real” bbq place in our 20’s (yes, we were late to the game) that we realized that ribs aren’t always supposed to be fall off the bone and drenched in sauce - nothing against that either, but they should be tender, yet still have a good bite to it. After much research, all for you guys, of course ;), here’s our take on fool proof sous vide ribs. We’ve gone through a few iterations and tested a bunch of different recipes including from Serious Eats and Chef Steps (both of which are great resources), using what we learned, we’ve come up with our favourite mashup. In true fusion fashion it’s neither a dry rub or very saucy, but they are meaty, tender, but still with a good texture to them, and most importantly a crowd pleaser. This is a great recipe if you have a bit more time to your meal prep - You can choose to chill them and save them for another day, but it rarely goes that way. We usually have a few prepped ribs ready for the sous vide in the freezer. We also use our smoker, but you can definitely finish these in your oven, and of course… blow torch.
You’ll notice the one thing missing is a good smoke ring, and I chose to exclude the pink curing salt as it is only for looks.
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/ @kindofcooking
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Carmen @harrocarmen
Kevin @kindof_cooking
Ingredients
- Baby Back Ribs
- Your Favourite Rub (I’ve included mine below)
- Your Favourite BBQ Sauce
- Salt
- ½ cup Molasses
- Liquid Smoke
Set water bath to 165F.
Remove the membrane from the underside of the ribs.
Trim any excess fat - it is a shorter cook so there won’t be much time to render the fat. Cut into an appropriate size to fit into your vacuum bags and sous vide container.
Place onto a wire rack over a baking sheet.
Mix the molasses and a few drops of liquid smoke in a bowl - A bit of liquid smoke goes a long way. You don’t want to over do it here. If it’s your first time using it, go lighter as adding too much can make your food bitter. (source: life experience)
Salt the ribs to taste (optional step depending on your rub) - careful though, depending on your rub, there could be more salt added.
Brush both sides of the ribs with the liquid smoke and molasses mixture.
Sprinkle on the rub to both sides of the ribs. Don’t worry about perfection, it’s going into the sous vide bag and will get the flavour all around.
Place ribs into vacuum or freezer ziplock bag. Since bones are involved, make sure they don’t make holes in your bag.
Place into water bath. I place my ribs in an Ikea pot lid holder. I find it holds my ribs in place allowing water to flow properly. I also place a rack on top to keep them submerged.
Sous Vide for 4 hours.
Shock the ribs in ice water. From here, you can refrigerate for another day or continue on.
Set your smoker to 225-275F; or oven to 300F. If you need to eat faster go higher.
Remove ribs from packaging, and place on a wire rack over a baking sheet. Pat ribs dry.
Brush your bbq sauce all over both sides of the ribs
Sprinkling on your rub to taste. Once again, be mindful of how much flavour you’re adding.
Place ribs in smoker or oven, keeping an eye on them so they don’t dry out. Remember, it has already been cooked to perfection.
Brush on a new layer of sauce once the first layer has become tacky. Place back in oven or smoker.
Brush on another layer of sauce once the second layer of sauce has become tacky.
Once the final layer is tacky and the ribs have been warmed through, it’s ready to go. Serve with more sauce or just like that.
Rub Recipe:
Store extra in an airtight container in your pantry for next time.
- 1/3 cup paprika
- 1/3 cup brown sugar
- 3 tablespoons salt (adjust this according to your taste, you can always add more later much more difficult to take out)
- 2 tablespoons mustard seeds
- 1 tablespoon black pepper
- 1 tablespoon ground coriander seed
- 1 tablespoon dried oregano
- 2 tablespoons granulated garlic powder
- 1 tablespoon granulated onion powder
- 1 tablespoon chilli flakes
Put all ingredients into a spice mix and pulse until a coarse powder is achieved.
Пікірлер: 47
How do you like your ribs?
I am from Texas and BBQ is serious business that cuts across all nationalities. Korean to Slavick to Traditional Mesquite Smoked we love showing off !
I am new to sous vide. i am going to try this. Thanks for the vid.
@KindofCooking
4 жыл бұрын
Good luck! Let us know how it goes.
Dont want them to overcook… Its sous vide… it can’t overcook.
Great vid, going to give these a go this weekend
@KindofCooking
4 жыл бұрын
Nice! Let us know how it turns out
Looks amazing 🙌
@KindofCooking
5 жыл бұрын
Thanks Austin!
Great video! Thanks for sharing
@KindofCooking
4 жыл бұрын
Thanks for watching! Please let us know if you have any suggestions for future videos.
Thank u for this video. When u day Chill can these be made a few days ahead and kept in the fridge until needed???
Subscribed! Trying to do keto long term. Not so easy. Need a cheat treat now and then. This isn't keto, but even with the sugary sauce (which can be mitigated, btw, with lower carb subs), this is hella less damaging than a higher carb cheat treat. THANK YOU both. Your style of vids are relaxing to watch and easy to follow.
@KindofCooking
3 жыл бұрын
I think there are a bunch of keto recipes you can try with the sous vide. Perhaps I should come up with a few seeing how popular the Keto diet is. Thanks for stopping by!
After the Sous vide process p, how long did you chill them before smoking?
No info on vacuum packing?
Yes! Meat, meat everywhere! We’re such carnivores 😂
@KindofCooking
5 жыл бұрын
MasterBird yes we are. Haha we’ll get into the veggies soon ;)
Woo hoo carmen is back
@KindofCooking
5 жыл бұрын
Thank you 😊
Any general temp on the smoker?
@KindofCooking
3 жыл бұрын
You can set the smoker to 225-275F.
So they go from the sous vide straight to the fridge to stop the cooking process?
@KindofCooking
3 жыл бұрын
Putting it in the fridge or ice bath, helps to cool it quickly for storage, or so that you can keep it longer in the finishing step. It helps to build the crust or flavors.
1:55 you're welcome
Just set the smoker at its lowest setting, (anything below 185 degrees will get you the most smoker flavor) and smoke them for 3 hours. No need for additional basting.
@KindofCooking
3 жыл бұрын
Doing that today with bacon ;) Thanks for the tip.
Also, Pork, Beef, Chicken? Which is better?
@KindofCooking
5 жыл бұрын
MasterBird you know, I’ve been debating this and I don’t know that I can choose just one. I like them all ... steaks, ribs, fried chicken. Some of my favorites. It also depends on what mood I’m in. Right now.... in the last 2 days I’ve had all of those. So I think I’m feeling for lamb haha
Smile my man.
@KindofCooking
3 жыл бұрын
😃
This recipe is way harder than just making ribs on the smoker from the start.
@KindofCooking
4 жыл бұрын
Lol. We do enjoy a good rib smoked all the way. That definitely gives the best texture. The trade off here is that it’s mostly unattended time and you can predict the time and temp for pretty consistent tenderness results. But, I’ll take a rib done anyway. :)
@KindofCooking
4 жыл бұрын
Also an option for people who don’t have smokers as you can finish these off in the oven also ;)
@teamturner3933
4 жыл бұрын
This is perfect for us apartment dwellers w/ no smoker. I like that I can finish these off on my small patio grill. Thanks for the recipe!
@KindofCooking
4 жыл бұрын
Thanks for watching! Enjoy!
@yissssss
4 жыл бұрын
@@KindofCooking Isn't that already the tradeoff you took when you bought a pellet smoker? It produces slightly worse quality smoking in exchange for largely unattended cooking. Honestly, I like the style of the video but you're just trying to take too many shortcuts. Good BBQ is about the process.
Four hours in a sous vide...... need to put them in the fridge to STOP cooking? Buddy.... it's dangerous to throw them in the fridge when hot as you may fuck up other foods in there by raising the temperature in it. It's also not going to make a difference when you have them sit there for a while to cool down to close to room temp then put them in the fridge. It's a sous vide, you don't cook it over a certain temperature. The cooking process takes so long that letting it sit there for 20 mins in room temp isn't going to kill anyone.
@KindofCooking
4 жыл бұрын
Thanks for watching and great points! We usually don't throw them directly into the fridge, most of the time into an ice bath first, or to sit out as you mentioned. I do like to cool it though so I can have some extra play when finishing, I find it allows me to have that extra time to finish to get that bark or crust. It probably doesn't make a big difference for ribs, but I do find a difference for some leaner cuts.
@elephantgrass631
4 жыл бұрын
@@KindofCooking Word. Thanks for the videos.
@antonioj123
Жыл бұрын
I usually throw a steak after sous vide in the refrigerator all the time, its a good way to bring them down to below room temp and get it ready for its crust.
Liquid smoke? For shame.
@KindofCooking
3 жыл бұрын
LOl gotta do what you gotta do to get your fix. Kidding! haha We'll probably go with a smoke tube next time for the extra smoke flavour.
You lost me @ the smoker. I was only looking for Sous Vide method.
@bluetsunami
8 ай бұрын
Most sous vide has a final aspect of searing/browning. In this case you can forgo the smoker and just place the ribs under a broiler in your oven to develop a crust.
Dude what are you doing, Jesus everything you’re doing is wrong
@KindofCooking
4 жыл бұрын
LOL All good. What's the method you would use here?