Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sous-vide smoked beef ribs. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Paired with the Anova Sous Vide Precision Cooker, this is the best BBQ ever. Remove bags of ribs from water. Sous vide beef ribs come out a nice medium rare while still maintaining that great beefy flavor typical of beef ribs.

Sous-vide Smoked Beef Ribs is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Sous-vide Smoked Beef Ribs is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Prepare 5 tbsp Brown Sugar
3. Make ready 4 tbsp Kosher Salt
4. Take 3 tbsp Chinese Five Spice Powder
5. Get 1 tbsp Onion Powder
6. Get 1 cup Chinese Style Bbq Sauce see my recipe
7. Get 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. Make the Chinese style rib rub.

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!

Ribs cooked sous vide can be every bit as good as traditional barbecue, not to mention more replicable and achievable year-round. You may be lucky enough to have a backyard and a smoker or Kettle grill, but even then, nailing that perfect temperature time after time can be a tricky affair that. 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! Some people will tell you to Sous-Vide your ribs naked but not me!! I dry brine all my proteins for the In traditional smoking, I always add the sauce during the last couple of hours.

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