24 Hour Sous Vide Ribs Recipes

SOUS VIDE RIBS

Steps:

• Fill a large temperature-safe water tub 80%.Secure the sous vide machine to the temperature-safe tub. (see machine manual)Set the temperature to 140 degrees and turn the machine on. Tip: The machine is on when the water begins to circulate.
• Rib preparation: Start by rinsing the ribs off under cold water. Pat them dry with a paper towel. Inspect the ribs and cut off anything that looks out of place. Fat hanging, etc.Check and see if the membrane has been removed.The membrane is the silver skin on the underside of the ribs.
• Removing the rib membrane: use the back of a spoon handle. Position it underneath the membrane right by the edge of a rib. Move/position it underneath the surface of the membrane. Then grab a paper towel get a grip on the membrane and pull it back away from the rack of ribs.
• Season the ribs: season the ribs once you get them in the bag. You'll waste nothing this way. Then close the bag and shake.
• Sealing the ribs: two options.1) use a food saver machine and seal and remove the air.2) place the ribs in freezer zip lock bags. With the bag open, lower the bags into the water bath making sure zero water enters the bag.The air in the bag will leave the bag from the pressure of the water. Once the air is removed, seal the bag.
• Secure the bag using a clip to the end of the temperature-safe tub. Secure the bags to the opposite end away from the machine.
• Key step: after 8 hours, lower the temperature to 130 degrees from 140 degrees.Cook for an additional 12 hours. Or so, you can easily do 12 hours, 18 hours, 24 hours, 36 hours, 48 hours. No problem.
• To finish the ribs, place them on a roasting rack. Paint on some of your favorite BBQ sauce and place the ribs under the broiler and give the ribs additional texture. The caramelizing of the BBQ sauce is one of the best parts.

SOUS VIDE RIBS

Steps:

• Enjoy.

SOUS VIDE RIBS

Steps:

• Remove the silver skin from the back of the ribs.
• If you don't have a roll of vac and seal bags, cut between the ribs to make smaller potions that will fit into a gallon bag.
• Place the ribs into a sous vide water bath set at 155 F and cook for 24 hours. basting liquid for ribs
• For added flavor, add the purge, or liquid in the bag, to the BBQ sauce that you will be basting the ribs with.
• Heat your smoker grill to 225 and smoke the ribs for one hour. After an hour lightly baste the ribs with the bbq sauce. Close the lid and smoke for an additional 15 minutes.
• Continue to baste the ribs every 15 minutes allowing the bark to form in between each basting.
• Ribs are done when the internal temp reaches 170 but I let mine go to 190.

24 HOUR SOUS VIDE RIBS

Steps:

• First, fill a large pot with water (something large enough to submerge your ribs). Preheat your sous vide water bath to 152ºF by attaching your sous vide to the side of the pot.
• Next, prepare pork dry rub by combining all of the spices together in a medium bowl and set aside.
• Then, remove rack of ribs from the package and place it onto a large baking sheet. Use a sharp knife to cut the rack in half. Then, flip the ribs over and remove the white membrane by peeling it back. Discard membrane.
• Generously season ribs with your dry rub. Use about 1/2 cup of dry rub at this point and save the rest for later. Use your hands to massage the rub into the front and back of the ribs.
• Transfer each half rack of ribs into 2 separate food saver bags and remove as much air as possible and seal. Submerge bags into the sous vide water bath and use 2 clips to attach them to the side of the pot. Cover pot with a piece of tin foil, leaving a hole for the sous vide to stick out. The reason we do this is to prevent evaporation overnight.
• Set timer for 24-hours. Make sure to check water level every so often to make sure that the water does not evaporate. If it does, just add more.
• Once the 24-hours is up, remove bags from water bath and then cut them open with a pair of scissors. Discard the juices and remove the ribs. Place ribs on top of paper towel and use an additional paper towel to blot any moisture out of them.
• Use around 1/4 cup more of dry rub to season the front and back of the ribs. Then, use a brush to apply a layer of your favorite BBQ sauce. You can use as much or as little BBQ sauce as you'd like.
• Preheat grill to 450ºF. Then, rub grill grates with olive oil or spray with nonstick cooking spray. Grill both sides of the ribs for 5-6 minutes or until you get a charred edge.
• Let ribs rest for 5-10 minutes before serving.

SOUS VIDE PORK BACK RIBS

Steps:

• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
• Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
• Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
• Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
• Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.