Sous-vide Smoked Beef Ribs
Sous-vide Smoked Beef Ribs

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sous-vide smoked beef ribs. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Sous-vide Smoked Beef Ribs is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Sous-vide Smoked Beef Ribs is something which I have loved my whole life.

Paired with the Anova Sous Vide Precision Cooker, this is the best BBQ ever. Remove bags of ribs from water. Sous Vide is an ideal way to cook beef short ribs, resulting in tender juicy meat ready to fall off the bone.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sous-vide smoked beef ribs using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sous-vide Smoked Beef Ribs:
  1. Prepare 2 slabs Beef Ribs
  2. Make ready 5 tbsp Brown Sugar
  3. Make ready 4 tbsp Kosher Salt
  4. Get 3 tbsp Chinese Five Spice Powder
  5. Take 1 tbsp Onion Powder
  6. Make ready 1 cup Chinese Style Bbq Sauce see my recipe
  7. Prepare 4 BPA free gallon sized bags

Sous Vide Beef Ribs (Spare Ribs) fall off the bone! Get the best time and temperature and then finish sous vide ribs in the oven broiler or on the grill. Sous vide beef ribs are super juicy and tender. Cooking ribs in a plastic bag means all the juices stay right there, with the beef ribs.

Instructions to make Sous-vide Smoked Beef Ribs:
  1. Get the sous-vide water bath warming up to 165° F
  2. Make the Chinese style rib rub. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly.
  3. Trim the excess fat from the ribs and cut in half.
  4. Coat ribs with the rub and let rest until the water bath reaches temperature.
  5. When the water is to temp place the ribs into the bags and submerge into the water.
  6. I use an oven cooling rack across the top of the bath to clip the top of the bags too to keep the zipper from going into the water. I've never fully trusted them to not leak when counting on them.
  7. Cover the top with plastic wrap to hold in the heat. The cooling rack helps support this too.
  8. Let cook in the water bath for 24 hours.
  9. After the 24 hours place the ribs on a smoker preheated to 250°F. I use pecan wood.
  10. Let them smoke for 2 hours, then brush with the Chinese style bbq sauce and cook for another hour then sauce again.
  11. Check after another hour and if to desired doneness remove from heat.
  12. Let rest for about an hour then grab some napkins and dive in!

Cooking it sous vide before smoking makes it even more foolproof, guaranteeing you tender and Beef chuck is an excellent alternative to brisket for barbecue. It's easier to find, cheaper, and more Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes. Stir-Fried Beef With Snap Peas and. Thread in 'Sous Vide Cooking' Thread starter Started by radioguy Sorry don't have very many pictures, but I did want to share some details as these ribs were my first ones in the sous vide and soo good! Now short ribs are a cut of beef that is unknown in the Netherlands, and my regular beef suppliers could not supply them.

So that is going to wrap this up with this exceptional food sous-vide smoked beef ribs recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!