The Very Best Sous Vide Ribs
The secret to the very best ribs? Sous vide! Perfectly tender all the way through & seared over a blazing fire to create the perfect crusty bark.
Servings: 8 people
Calories: 659kcal
Ingredients
- 2 racks of ribs
- 1/2 cup your favorite dry rub or recipe below
Dry Rub Seasoning
- 2 T. garlic powder
- 2 T. onion powder
- 1 T. chili powder
- 1 T. paprika
- 1 T. cumin
- 1 T. salt
Instructions
48 Hours Before
- Fill the large container with water and attach sous vide to the side, submerged all the way to the 'max' water line.
- Seal ribs in freezer or vacuum bags in a single layer. If using freezer bags, use the water displacement method to remove air.
- Set sous vide to 145°F/63°C for 36 hours. Submerge ribs in the water bath and weigh them down so they won't float.
- Check occasionally to top off water level as needed and make sure bags are still sealed.
12 Hours Before
- Ribs are fully cooked! Remove from the water bath and drain cooking liquid from bags. Scrape off any rendered fat and pat ribs dry.
- Season ribs generously with dry rub on both sides, using about 2/3 of your seasoning. Set ribs on a baking sheet and cover loosely with foil.
- Refrigerate ribs for at least 12 hours to chill & let surface dry.
Time to Eat!
- Fire up the grill on high or make a roaring campfire with large cooking rack! Oil the grill/rack well to prevent sticking.
- Rub ribs with remaining seasoning and set over the heat. The meat is already fully cooked, so it only needs a few minutes on each side to form a crusty bark.
- Remove from heat, cut into sections, and eat right away!