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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, sous-vide smoked beef ribs. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Find Bbq Ribs Delivered and Related Articles. Don't Miss Out… So juicy, tender and smokey! Paired with the Anova Sous Vide Precision Cooker, this is the best BBQ ever. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly.

Sous-vide Smoked Beef Ribs is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Sous-vide Smoked Beef Ribs is something that I’ve loved my entire life.

To get started with this particular 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 can achieve it.

The ingredients needed to make Sous-vide Smoked Beef Ribs:
  1. Prepare 2 slabs Beef Ribs
  2. Take 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. Take 1 cup Chinese Style Bbq Sauce see my recipe
  7. Prepare 4 BPA free gallon sized bags

Take the beef ribs out of the pouches, pat them dry and quickly sear them. The time takes a bit longer than traditional ways to cook spare ribs. 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!

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. These Sous Vide Beef Back Ribs taste like they've just been cut from a Perfect Ribeye Roast. The Anova recipe that I used as a guide used a barbecue rub. I'm sure that would be delicious, but I really wanted the taste of a ribeye roast.

So that is going to wrap it up with this special food sous-vide smoked beef ribs recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!