I've competed in the American Royal Open BBQ Competition before, so I know this isn't the way to do competition ribs. But they were EASY to do and DELICIOUS. I cut the slab of pork spare ribs into 3 parts to fit into bags easier and align to portion size. I chose not to St. Louis cut them because they were all going to the same place: my belly. I used a little dry rub (KC Rib Doctor) and a tiny bit of liquid smoke. The bags were then vacuum sealed. In the sous vide for 36 hours at 145 degrees. They then went into the fridge overnight.
The next day, I pulled out the first section for lunch. I took it out of the plastic and got rid of as much liquid/gelatinized liquid. It went into a cast iron skillet and into an oven preheated to 170 degrees for 15 minutes. This was just to bring up the temp a little without cooking the inside anymore. I took it out and dried it off again, along with drying off the cast iron pan. The next step was to broil the ribs with the meat side up for 5 minutes on high and then the rib side for 2 minutes. The first picture shows the ribs after broiling. The second picture shows the ribs after saucing and cutting.
Would I do this again? 110%.
by tohams
6 Comments
Looks good. I wanna try them
Sous vide-ing is a technique, not a cheat. Exploit the techniques. They look delicious
Nice but I got a better alternative. 150F for 18 hours ice bath then with ready smoke 2 hours low and slow 220F
Best ever and I smoke a ton too.
Only thing holding the bag from being competition is you don’t see that much of a smoke but who cares
A few thanksgivings ago, I sous vide some ribs and while frying turkeys I said to my father-in-law…hey you wanna deep fry those ribs.
We both agreed this was the way to go and I’m not lying when I say those ribs were some of the best food I’ve ever eaten.
It’s my new go 2. Killer Hogs rub, 10 hour bath at 170, Sweet Baby Ray’s under the broiler for 2 minutes a side.
Cole slaw and ore Ida air fryer krinkles.
Side of mayo for the krinkles and carmel peach cobbler for dessert.