Sous Vide Ribs

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Yield: 4 servings

Ingredients

  • 1 1/3 cup dry rub
  • 1 tsp Prague Powder #1 (optional, adds the look of a smoke ring to the meat)
  • 2 racks baby back ribs
  • 1 tsp liquid smoke
  • BBQ sauce

Directions

  1. Mix the dry rub with the Prague Powder.
  2. Remove the membrane from the back of your ribs.  Generously cover with dry rub.
  3. Cut ribs into individual portions.
  4. Place ribs in vacuum bags, being careful not to get any juice or rub along the top where you'll seal them.  Add about 1/8 tsp liquid smoke to each bag, and then vacuum seal.  Transfer ribs to refrigerator and let rest overnight.
  5. Sous vide cook at 160°F for 16 hours.  Remove from the water and transfer to an ice bath to stop the cooking.  Refrigerate until ready to grill.
  6. Remove the ribs from the vacuum bags and pat dry.  Warm your grill to medium, and place the ribs meat-side-up over indirect heat until heated through, about 15 minutes.
  7. Transfer to direct heat, brush with BBQ sauce, and cook for another 10-12 minutes, giving them another coating of sauce halfway through.
  8. Remove the ribs from the grill, sauce one more time, and serve hot.
Adapted from Serious Eats.







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