Sous Vide Barbecue Pork Ribs
Sous Vide Ribs
via roambackup.md
Ingredients
- 0.33 cup paprika
- 0.33 cup dark brown sugar
- 0.25 cup kosher salt
- — ribs
Equipment
- sous vide immersion circulator
- bowl
- grill
- broiler
About
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better. Not only that, but they're far more replicable.
Instructions
Preheat sous vide immersion circulator to 165°F.
Combine 0.33 cup paprika , 0.33 cup dark brown sugar , and 0.25 cup kosher salt in a bowl to make the spice rub. Optionally add a touch of liquid smoke for smoke flavor.
Coat 2 racks of ribs generously with the spice rub on all sides.
Place the seasoned ribs in vacuum bags and seal according to manufacturer's instructions.
Cook in the water bath for 24 hours .
Remove from bags and finish on a hot grill or under a broiler with barbecue sauce for 5 minutes per side until caramelized.
View Cooklang Source
---
title: Sous Vide Barbecue Pork Ribs
servings: 4
time: 24 hours
tags: [sous-vide, ribs, pork, barbecue]
cuisine: American
difficulty: medium
source: "roambackup.md"
description: "Sous Vide Ribs"
long_description: "When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better. Not only that, but they're far more replicable."
---
Preheat #sous vide immersion circulator{} to 165°F.
Combine @paprika{1/3%cup}, @dark brown sugar{1/3%cup}, and @kosher salt{1/4%cup} in a #bowl{} to make the spice rub. Optionally add a touch of liquid smoke for smoke flavor.
Coat 2 racks of @ribs{} generously with the spice rub on all sides.
Place the seasoned ribs in vacuum bags and seal according to manufacturer's instructions.
Cook in the water bath for ~{24%hours}.
Remove from bags and finish on a hot #grill{} or under a #broiler{} with barbecue sauce for ~{5%minutes} per side until caramelized.