Sous Vide BBQ Ribs: Unleash the Ultimate Smoky Flavor

I’m Jasmine, and my journey with sous vide cooking began when I tasted that first melt-in-your-mouth salmon. It was a revelation that transformed my approach to cooking. Growing up in sunny Florida, I was always surrounded by fresh coastal flavors, but discovering sous vide brought a new dimension to my culinary adventures.

Imagine perfectly cooked ribs with a flawless texture. That’s the magic of sous vide BBQ ribs. This method isn’t just for top-tier restaurants; it’s a game-changer for home kitchens too. The precision of sous vide ensures reliable results, making every meal a delightful experience.

Many believe that sous vide cooking is complicated, but I’m here to prove otherwise. With approachable recipes and no hard-to-find ingredients, anyone can master sous vide BBQ ribs at home. Whether you’re new to sous vide or looking to level up, this guide will provide tips, inspiration, and foolproof results.

Sous Vide BBQ Ribs: Fundamentals and Preparation

Sous Vide Bbq Ribs

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Learn how to create mouthwatering sous vide BBQ ribs with our easy-to-follow recipe. Perfect for your next cookout or family dinner.

• Author: Jasmine
• Prep Time: 10 minutes
• Cook Time: 36 hours
• Total Time: 36 hours and 30 minutes
• Yield: 4 1x
• Category: Main Course
• Method: Sous Vide, Oven, Grill
• Cuisine: American

Ingredients

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• 1/3 cup (80ml) paprika
• 1/3 cup (80ml) dark brown sugar
• 1/4 cup (60ml) kosher salt
• 1 teaspoon Prague Powder #1 (optional; see note)
• 2 tablespoons (30ml) whole yellow mustard seed
• 1 teaspoon freshly ground black pepper
• 2 tablespoons (30ml) granulated garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon whole coriander seed
• 1 teaspoon red pepper flakes
• 1 medium yellow onion, grated on the large holes of a box grater
• 1 1/2 cups (360ml) ketchup
• 2 tablespoons (30ml) spicy brown mustard
• 1/3 cup (80ml) dark molasses
• 1/4 cup (60ml) Worcestershire sauce
• 1/4 cup (60ml) apple cider vinegar
• 3/4 teaspoon (3ml) liquid hickory smoke
• 2 whole racks beef ribs
• About 3/4 teaspoon (3ml) liquid hickory smoke

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Instructions

1. For the Spice Blend: In portions, place paprika, brown sugar, salt, optional Prague Powder, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes into a spice mill and grind until fine.
2. For the Sauce (if desired): In a medium pot, mix together 3 tablespoons of the spice blend, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke. Stir until combined. Heat gently and let it simmer until it thickens, about 20 minutes. Put aside.
3. Prepare the Meat: Peel off the thin membrane from the underside of the ribs, using a towel to grip and pull it off in one go. Cut each rib rack into three or four sections, each containing three to four ribs. Generously coat all sides of the ribs with the remaining spice blend. (Reserve 3 tablespoons of spice blend if opting for dry-style ribs.)
4. Place sections of seasoned ribs into vacuum-sealed bags. (Fold the top of each bag while adding ribs to prevent rub or meat juices from touching the edges, which could weaken the seal.) Add 4 drops of liquid smoke to each bag. Seal the bags, refrigerate, and allow to rest for 4 to 12 hours.
5. When Ready to Cook: Set your precision cooking device to 145°F (63°C) for meatier ribs or 165°F (74°C) for a more typical texture.
6. Immerse the ribs in the water bath and cover with a lid, foil, or table tennis balls. Cook for 36 hours at 145°F or 12 hours at 165°F. Move the cooked ribs to a bowl of ice water to cool completely. Ribs can be kept in the fridge for up to 5 days before final preparation.
7. To Finish Dry-Style in the Oven: Take ribs out of the vacuum bags and gently dry with paper towels. Coat with the reserved 3 tablespoons of spice blend. Arrange oven racks in the upper and middle positions and preheat to 300°F (150°C). Cover two baking sheets with foil and place a wire rack inside each. Distribute ribs on the racks, meat-side up. Bake until a crust forms, about 40 minutes. Serve.
8. To Finish Dry-Style on the Grill: Take ribs out of the vacuum bags and gently dry with paper towels. Coat with the reserved 3 tablespoons of spice blend. Prepare a charcoal grill by lighting half a chimney of charcoal. Once the coals are lit and ashed over, place them on one side of the grill. Position the cooking grate, cover, and let preheat for 5 minutes. For a gas grill, set half the burners to medium, cover, and preheat for 10 minutes. Clean the grill grates, then oil them by rubbing with oil-dipped towels held with tongs 5 to 6 times. Place ribs, meat-side up, on the cooler side. Cover and heat until ribs are warmed and dry, about 15 minutes. Move ribs to the hotter side, turning occasionally, until a crust forms, around 10 minutes. Serve.
9. To Finish Sauced Ribs in the Oven: Take ribs out of the vacuum bags and gently dry with paper towels. Set oven racks in the upper and middle positions and preheat to 300°F (150°C). Cover two baking sheets with foil and place a wire rack inside each. Arrange ribs on the racks, meat-side up. Bake until sizzling and heated through, about 20 minutes. Brush with sauce, return to oven for 10 minutes. Repeat with another sauce layer and bake until sticky, about 10 minutes more. Remove, brush with a final layer of sauce, and serve with extra sauce.
10. To Finish Sauced Ribs on the Grill: Take ribs out of vacuum bags and gently dry with paper towels. Prepare a charcoal grill by lighting half a chimney of charcoal. Once the coals are lit and ashed over, place them on one side. Position the cooking grate, cover, and let preheat for 5 minutes. For a gas grill, set half the burners to medium, cover, and preheat for 10 minutes. Clean the grill grates, then oil them by rubbing with oil-dipped towels held with tongs 5 to 6 times. Place ribs, meat-side up, on the cooler side. Cover and heat until ribs are warmed and dry, about 15 minutes. Brush with sauce and move to the hotter side. Cover and cook until sauce mostly dries, about 7 minutes. Brush with more sauce, cover, and cook until sticky, around 5 minutes more. Remove, apply a final sauce layer, and serve with extra sauce.

Notes

• Marinate the ribs in the spice blend for 24 hours for a more intense flavor.
• Enhance the smoky taste by using a smoker instead of the oven or grill.
• Adjust the sweetness by increasing molasses or brown sugar in the sauce.

Nutrition

• Calories: 1373 kcal
• Fat: 111 g
• Protein: 76 g

Fundamentals

The essence of sous vide BBQ ribs lies in the precise control of temperature and time. This method allows for uniform cooking, resulting in tender ribs every time. The secret is in the gentle water bath that cooks the meat evenly from edge to edge. By maintaining a consistent temperature, sous vide ensures that the ribs remain juicy and flavorful.

Sous vide cooking might seem high-tech, but it’s surprisingly straightforward. It involves sealing the seasoned ribs in vacuum-sealed bags and immersing them in a water bath set to the desired temperature. This method locks in moisture and enhances the natural flavors, giving you restaurant-quality ribs at home.

Preparation/setup

To begin, gather your ingredients: paprika, dark brown sugar, kosher salt, and a host of spices to create a flavorful spice blend. Grind these spices to a fine consistency using a spice mill. This blend forms the foundation of your rib’s delicious crust.

Prepare the ribs by removing the thin membrane from the underside. This step ensures that the seasoning penetrates the meat, enhancing the overall flavor. Cut each rack into sections, season generously with the spice blend, and place them into vacuum-sealed bags. Add a few drops of liquid smoke to infuse a smoky essence.

Sous Vide Cooking Technique and Tips

Technique

Set your precision cooking device to either 145°F for meatier ribs or 165°F for a more traditional texture. Immersing the ribs in a water bath at these temperatures allows for even cooking over time, preventing any part of the meat from overcooking. Opt for a long cooking time—36 hours at 145°F or 12 hours at 165°F—to achieve tender and flavorful ribs.

Once cooked, transfer the ribs to an ice bath to cool completely. This step halts the cooking process and prepares the ribs for the final touch. You can store these cooked ribs in the fridge for up to five days, making them a convenient option for meal prep or entertaining.

Tips/tricks

For the best sous vide BBQ ribs, use a vacuum sealer to ensure airtight bags, preventing water from entering and preserving flavor. If you don’t have a vacuum sealer, a ziplock bag with the air squeezed out will also work. Additionally, consider using a precision cooker with a lid or cover the pot with foil to minimize evaporation during the long cooking process.

Experiment with different spice blends and sauces to personalize your ribs. The spice blend provided is just a starting point; feel free to adjust the quantities or add new spices to suit your preference. The sauce can also be tailored—try adding a bit more vinegar for tanginess or extra molasses for sweetness.

Perfecting Sous Vide BBQ Ribs: Results and Variations

Perfecting results

After sous vide cooking, finishing sous vide BBQ ribs in the oven or on the grill creates a delightful crust. For dry-style ribs, coat them with reserved spice blend and bake in a preheated oven at 300°F until a crust forms. Alternatively, use a grill to achieve a smoky, charred finish.

If you prefer sauced ribs, brush them with sauce before placing them in the oven or on the grill. Repeat brushing during the cooking process to build a thick, sticky glaze. This method ensures that every bite is bursting with flavor.

Troubleshooting/variations

If your ribs aren’t as tender as you’d like, try extending the cooking time. The low and slow nature of sous vide cooking allows for flexibility without the risk of overcooking. If the flavor isn’t quite right, adjust the spice blend or sauce to your taste.

For a unique twist, experiment with different wood chips when finishing on the grill. Try mesquite for a bold flavor or applewood for a milder smoke. Each variation brings a new dimension to your sous vide BBQ ribs.

Serving and Storing Sous Vide BBQ Ribs

Serving/presentation

Present your sous vide BBQ ribs on a platter, garnished with fresh herbs for a pop of color. The vibrant red hue of the spice crust combined with the sticky glaze makes for a visually appealing dish. Serve alongside classic BBQ sides like coleslaw or baked beans for a complete meal.

For a restaurant-style presentation, slice the ribs before serving. This approach allows guests to easily grab a portion and enjoy the tender meat. Add sauce on the side for dipping or drizzling.

Pairings/storage

Pair your sous vide BBQ ribs with refreshing beverages like iced tea or lemonade to balance the richness of the meat. For a non-alcoholic option, consider a sparkling water infused with citrus.

To store leftover ribs, wrap them tightly in foil and refrigerate for up to three days. Reheat gently in the oven or on the grill to maintain their juicy texture. Proper storage ensures that your ribs remain a delicious option for future meals.

Conclusion

Sous vide BBQ ribs offer a perfect blend of precision cooking and traditional flavors. The sous vide method guarantees tender, juicy ribs every time, while the finishing techniques add a delicious crust. With a bit of preparation and creativity, you can enjoy restaurant-quality ribs at home. The flexibility and reliability of sous vide make it an invaluable tool for any home cook.

Whether you’re cooking for a family gathering or a casual dinner, sous vide BBQ ribs are sure to impress. The ability to customize flavors and textures means that each batch can be uniquely yours. Embrace the versatility of sous vide and enjoy the endless possibilities it brings to your kitchen.

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