36 Hour Sous Vide Ribs

36 Hour Sous Vide Ribs

Easy, set and forget “smoked” ribs. I would be lying if I said these were just as good as what a proper pit smoker would serve, but they are still damn good. I think these are about as good as any apartment/condo dweller can hope to achieve. The key to the smoke/pink ring is the addition of the pickling salt to the dry rub. It is quite powerful so a little goes a long way, that is how I ended up with my accidental pastrami brisket here.

DifficultyIntermediate

Yields2 Servings
Prep 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

1

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.

2

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

3

Apply rub liberally over both top and bottom of ribs

4

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

5

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

6

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

7

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.

8

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.

9

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

10

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

11

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

Ingredients

 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

Directions

1

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.

2

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

3

Apply rub liberally over both top and bottom of ribs

4

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

5

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

6

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

7

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.

8

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.

9

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

10

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

11

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

36hr Sous Vide Ribs
Water Temp (F)Cook TimeTexture
155 Deg F12hrsTraditional, fall off the bone
145 Deg F24hrsFlaky but enough structure to stay on bone
135 Deg F36hrsTender stays on the bone, easy to eat