First time trying ribs like this and honestly I don’t think I can go back. I got the idea from Kenji López-Alt’s 24 hour sous vide ribs and decided to give it a try.
I cooked spareribs for 24 hours at 67°C (153°F) in the sous vide. After that I dropped the bags straight into an ice bath for about an hour to cool them down. When I took them out of the bag there was that thick gelatin layer around the ribs, so I just scraped most of that off.
Then they went into the smoker for about 2 hours at roughly 100°C (212°F) just to get some smoke and a bit of bark. While that was going I took the gelatin from the bag and melted it in a small pot with some butter, honey and brown sugar.
After the smoker I brushed the ribs with that butter mixture and finished them in the oven for about 10–15 minutes.
The result was insanely tender and super consistent ribs. I only have a pretty cheap smoker and keeping the temperature stable is always a bit of a struggle, so this method actually works perfectly for me. Honestly the best ribs I’ve ever made.
by Anseric
3 Comments
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I do ribs opposite. I cold smoke them first in the smoker. Then sous vide. Then pop them on the open BBQ for a few.
Glad you enjoyed them. Nuthin beats the taste of a smoker + sous vide. Good job!
You can cut them up in smaller sections, sous vide them, ice bath and then freeze for a later day.