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When to apply rub on ribs

Steve_Luce_271940

I'm planning to sous vide beef ribs at 149F for 24 hours. I want to apply a rub but don't know whether before sous vide or after is better.

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Steve_Luce_271940

I tried adding the rub before & after sous vide with chuck roast cut into rib portions. I did just the rub without the char. The rubbed "ribs" were flavorful after the SV and the unrubbed were very bland. No surprise. I put rub on all and then a BBQ sauce made with a reduction of the sous vide juices and broiled until carmelized. All were excellent. I wasn't wild about the texture though because it was too soft. I'll try again adjusting the temp/time.

matthew.snyder77

I think it depends on the makeup of your rub. If you use charred onions (like the ChefSteps Apartment Ribs) I think applying the rub prior to several hours of cooking in a bath will be too much. I prefer cooking the ribs naked, with just about 1% of their weight in salt. Then apply the rub, and finish with your desired method.

grnblnkt

i actually have a rib dish on my menu. Rub them and char them on the grill before cooking. They come out better that way