Sous Vide BBQ Dry Rub Ribs
I have always had a love/hate relationship with ribs. In theory, they are fantastic, in my reality though, they are tough and hard to chew, and a frustrating disaster. But what if I told you that there is a way to enjoy the most tender and flavorful ribs, all from the comfort of your own home. Would you believe me? Ask me how!
Enter the Anova Sous Vide Precision Cooker. If you are tired of undercooked pork, over cooked steaks, frozen chicken, and overdone eggs, this is the tool for you. While the cook times under sous vide are longer, the results and preplanning are by far worth your efforts. Take this incredible BBQ Dry Rub Ribs recipe for a spin and you too will become a convert!
While sous vide techniques and cooking times vary, trial and error give great results. Our best result for these ribs was inspired by this test and you can find our updated version below. Enjoy!
Sous Vide BBQ Dry Rub Ribs
Ingredients
2 racks pork spare ribs, cut St. Louis–cut style, membrane removed
1/2 cup MarnaMaria BBQ Dry Rub
1/2 teaspoon liquid smoke
Directions
Set aside three tbsp. MarnaMaria BBQ Dry Rub. Rub the ribs generously on all sides with the remaining spice mixture.
Place each rack of ribs in separate vacuum bags.
Add 1/4 teaspoon of liquid smoke to each bag.
Vacuum seal the bags and let rest in the refrigerator for a least five hours or as long as overnight.
When ready to cook, fill a large container or stockpot with water and preheat your sous vide cooker to 165°F.
Add ribs to the water bath, add more water if possible, and cover it with a lid. (This will prevent too much water from evaporating during cooking.)
Cook ribs for 12 hours at 165°F.
Remove from water bath and allow ribs to cool. (Ribs can be stored in the refrigerator for up to 5 days before finishing.)
When ready to finish, remove the cooked ribs from the vacuum bags and dry well with paper towels. Rub remaining 3 tbsp. MarnaMaria BBQ Dry Rub all over the ribs to form a thin layer.
To Finish:
In the Oven: Preheat oven to 300°F. Prepare a baking sheet with aluminum foil and place a wire rack on top. Put ribs on rack, even spaced apart, and cook until a crust has formed, about 40 minutes.
On the Grill: Preheat grill to medium setting. Alternatively, over charcoal, create a hotter side and a cooler side of the grill. Place the ribs, facing up, over the cooler side of the grill or over medium heat for gas. Cover and cook until ribs are heated through, about 15 minutes. Move ribs to hotter side of grill or for gas, raise heat to high and continue grilling. Turn ribs a few times, until a crust has formed, about 10 minutes.
Serve with MarnaMaria's Best Homemade BBQ Sauce, coleslaw, and baked beans!
Serves 4
Get the stuff!
Check out our MarnaMaria BBQ Spice Blend for Meats, grill, roast and more, this 15-ingredient smoky blend is one not to miss.
Thanksgiving. It is a word that means so much to so many: long days cooking a fantastic feast, followed by the epic tryptophan coma. Often, the very smells catapult one back to the past: the smell of celery and onion cooking in butter, and the moment the sage goes into the pan.