Recipe: Appetizing Sous-vide Smoked Beef Ribs

Sous-vide Smoked Beef Ribs. Paired with the Anova Sous Vide Precision Cooker, this is the best BBQ ever. Remove bags of ribs from water. Sous Vide is an ideal way to cook beef short ribs, resulting in tender juicy meat ready to fall off the bone.

Sous-vide Smoked Beef Ribs Sous vide beef ribs come out a nice medium rare while still maintaining that great beefy flavor typical of beef ribs. When doing sous vide beef ribs you can also make them as complex as you want. Some people smoke their beef ribs before cooking them sous vide. You can have Sous-vide Smoked Beef Ribs using 7 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sous-vide Smoked Beef Ribs

  1. It's 2 of slabs Beef Ribs.
  2. You need 5 tbsp of Brown Sugar.
  3. Prepare 4 tbsp of Kosher Salt.
  4. Prepare 3 tbsp of Chinese Five Spice Powder.
  5. You need 1 tbsp of Onion Powder.
  6. Prepare 1 cup of Chinese Style Bbq Sauce *see my recipe*.
  7. Prepare 4 of BPA free gallon sized bags.

This sous-vide-que smoked brisket recipe is smoked briefly with your favorite smoking wood to add a true barbecue flavor. Sous Vide Beef Ribs (Spare Ribs) fall off the bone! Get the best time and temperature and then finish sous vide ribs in the oven broiler or on the grill. Sous vide beef ribs are super juicy and tender.

Sous-vide Smoked Beef Ribs instructions

  1. Get the sous-vide water bath warming up to 165° F.
  2. Make the Chinese style rib rub. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly..
  3. Trim the excess fat from the ribs and cut in half..
  4. Coat ribs with the rub and let rest until the water bath reaches temperature..
  5. When the water is to temp place the ribs into the bags and submerge into the water..
  6. I use an oven cooling rack across the top of the bath to clip the top of the bags too to keep the zipper from going into the water. I've never fully trusted them to not leak when counting on them..
  7. Cover the top with plastic wrap to hold in the heat. The cooling rack helps support this too..
  8. Let cook in the water bath for 24 hours..
  9. After the 24 hours place the ribs on a smoker preheated to 250°F. I use pecan wood..
  10. Let them smoke for 2 hours, then brush with the Chinese style bbq sauce and cook for another hour then sauce again..
  11. Check after another hour and if to desired doneness remove from heat..
  12. Let rest for about an hour then grab some napkins and dive in!.

Cooking ribs in a plastic bag means all the juices stay right there, with the beef ribs. These beef ribs were far and away the best ribs I have ever eaten. Not only did we fail to photograph the first batch because we ate them so quickly Sous vide is a food service technique that has been embraced by the world's best chefs, and with some equipment that is not outrageously expensive, you. Thread in 'Sous Vide Cooking' Thread starter Started by radioguy Sorry don't have very many pictures, but I did want to share some details as these ribs were my first ones in the sous vide and soo good! Smoked BBQ beef ribs are indeed a thing of beauty.