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36hr Sous Vide Ribs

Yields2 ServingsPrep Time15 minsCook Time1 day 12 hrs 15 minsTotal Time1 day 12 hrs 30 mins

 1 Rack of Back Ribs
 1 cup Favorite BBQ Sauce, divided
 2 tsp Liquid Smoke, divided
Dry Rub
 0.50 tsp Pickling Salt
 2 tbsp Fresh Cracked Pepper
 2 tbsp Kosher Salt
 1 tbsp Smoked Paprika
 3 tbsp Brown Sugar

Carefully, using edge of knife, locate end of the waxy paper on the bottom of the rack of ribs and separate membrane edge from meat. Using paper towel for extra grip pull tough membrane away from the underside of the ribs until it is completely removed.


Mix all dry ingredients together with sugar to make dry rub for rubs


Apply rub liberally over both top and bottom of ribs


Divide ribs in half placing each half in its own zip-lock or vacuum bag.


Before sealing add 1tsp of liquid smoke and 1tbsp of BBQ sauce to each bag, then seal


Add both bags to water bath with immersion circulator set to temp and time per chart below


Once done cooking, preheat broiler and remove both halves from bag and pat dry with paper towel. Place meat side up on wire rack set in foil lined baking sheet.


Once broiler is to temperature, brush top of ribs with BBQ sauce and place on top rack of oven right under broiler for 4 to 5 minutes. Remove once BBQ sauce starts to bubble and caramelize.


Repeat BBQ sauce application and browning until acceptable layer of "bark" forms on top of ribs. This usually takes at least 4 applications of BBQ sauce


Remove ribs from broiler for final time, with sharp butchers knife slice in between each bone to serve.


Plate with favorite side dishes, in this case waffle fries and baked "BBQ" beans.

Nutrition Facts

Servings 2