Go to the Recipe: Sous Vide Barbecue Ribs
Came out great. Don't over rub, its assertive.
How should I change time / temperature if I used spare ribs rather than baby back?
You can get "melassse" at most Asian grocers. ( at least where I live)
What can I use instead of molasses in Europe?
I was hesitant to try ribs in the middle of a Wisconsin winter, but couldn't wait til spring and had a full rack in the freezer, so....
Great ribs - I followed the recipe through step 7 - 4.5 hrs @ 167, into the ice bath, fridge, and wait for a decent day to finish on the grill. The weather cooperated a few days later and I finished outside for 15 minutes over indirect high heat and then sauce for the final 5 minutes. Great texture & flavor - not falling off the bone, but just a little tug. I still enjoy the rib ritual with my smoker, but this is a keeper in any season. Feels like cheating.....
162 degrees 5 1/2 hours, pre-seared on grill (so not completely smokeless), best texture ever for ribs, blew everybody away. Instructions for rub 5x too much stuff, but great rub (I've got a big jar of the stuff now and I made 1/3d of it). I personally don't care what 'standard' is, since I break every rule, I'm looking for drool, and got plenty of it on this one! Next time 157 for 8 hours just to see. Also put Makrut lime leaves in an otherwise pretty normal bbq sauce for dipping which also worked super well.
KCBS standard for "a properly done" ribs, is that the meat will pull away from the bone, but not fall off. It will take the bite, and leave the bone clean, but leave the rest of the meat attached to the bone.
Love the recipe, but I SV'd St Louis style for the 4 hours, and they were no where near done (meat heavily attached to the bone). I'll up the temp a little and cook for 8 hours, just to see if that works.
I'd just leave them in the bag. If you're concerned about the ribs spending too much time in the "danger zone," you could rapidly chill them in an ice bath before putting the bags in the fridge
Hi, thank you for such cool recipe. I am wondering if I decided to place the ribs in the fridge once they are done in the sous vide, do I have to remove them from the bag or should I just leave them in it? Thank you!
Can we get measurements in tablespoons, etc? I'm spending all my time doing math.
First, some common sense: weigh your ribs before you measure out the salt and pink salt as you won't need 55g. I needed 15g, and threw the rest away.
Second, I took some tips from AmazingRibs and made these mods:
1, Salt the ribs and let them sit a few hours or overnight in the refrigerator to dry brine. This is where the salt pulls out liquid from the meat, mixes with the salt to create a brine, and then gets reabsorbed into the meat. It's magic, you should do this with all meats.
2. Don't put any salt in the rub. Control the salt by salting the meat only. Then it doesn't matter how much rub you use, you won't have too much salt.
3. The bark is mostly the sugar caramelizing, and I suspect this rub is a bit short on sugar for that. I prefer Meathead's Memphis Dust on AmazingRibs. The recipe makes 2.5c of which 1.5c is sugar!
I would recommend bagging the ribs you want to freeze separately, pull them from the water after sous vide cooking is done, and cool. Then freeze in the bag, reheat in a bath at the same cook temp. Then start the process from there.
I was initially skeptical that this technique would mimic traditionally smoked ribs, but I gave it a go. I was away in the afternoon and didn't have time to smoke these indirectly and supervise the fire, so put them in the water bath at 12 p.m. I chose 170 deg for 6 hours. Pre-weighng the ribs to determine the cure needed was important, as I only needed to make 25 g of the salt/pink salt mixture to have exactly enough. I had the grill on for veg sides just before supper time, then opened the vents to run the temp up close to 600 deg, I threw the ribs on at at the end, and they caramelized up in about 5 minutes. Great recipe! The flavor and texture was nearly identical what I normally achieve smoking ribs at 225-250 degrees, so I'm a believer!
We are planning to Sous vide 3 racks of baby back (Costco’s only size) too much for 4 of us. Can I cook all the ribs then chill the last rack and freeze to finish later? What would you suggest the final Cook be? Thaw, moo, spic rub then broil this warm?
Hi Dave. Your math is correct with the amount you should use for 6# of meat. How ever I think you might be miss reading the step. the 50g of kosher salt and the combined pink salt is just to make a mix. You do not use all of it. The 1% is taken from the mix and you will have left over. The remaining 100g of salt in the activity is for the rub, again which you would not use 100% of. Hope that helps
I found that 1% salt mix was much less than what the recipe calls for. If you’re going to try this recipe you need to be careful with total salt content ratios. If you have 6# of rib racks the formula to find 1% of its weight is (6#x 16oz x 28g x .01 = 26.88g) Palatable salt content is in the 2-3% range so even if you double this to 52g that’s wayyyyy less than what the recipe is calling for. Also the amount for the finishing rub is enough for 3-4x of the meat of this recipe. Overall it was a good experiment: Meat was a good consistency/cook, just need to exclude the pink salt entirely next time and dial back the salt by a lot. Mine tasted like pork pastrami, I’ll need to refine from here. Great experience.
I know this recipe has been up for a while, but I've noticed that SeriousEats and some other reputable sources all cook sous vide their baby back ribs at around the same temperature put for 12+ hours. That seems like a very big discrepancy. Anyone have any thoughts on this? I'm throwing a bbq party for friends tomorrow and was planning on using this recipe, now I'm a bit worried. I've made pastrami, french dip, steaks and burgers sous vide, but have never cooked ribs either sous vide or traditional before. Can the 10 minutes at rest with the salt mixture before cooking make this much difference? I am cooking 2kg of baby back ribs in three prepackaged wraps I bought at the butcher...
Does anyone know what kind of bbq sauce is being squeezed from the bottle in the second to last picture?
i am from georgian and i now how to taste meet!
your work and photos looks interesting and thanks at your shearing
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UGH. SO sorry...we have been having an issue with some of our activities loosing the step ingredient blocks. This appears to be one of them. I just updated it and I'm hoping that will help you out.
Sorry, I'm still not clear. It say the rub has additional salt in both video and text ("Combine ground spices with brown sugar and salt in a small bowl, and mix well.), clearly indicating salt is added at both steps, before sous vide and in the rub before baking. Are you suggesting 1% (w/w) total, say 0.5% (w/w) before and 0.5% (w/w) after? Or 1% before plus 1% after (2% total)?
I hope not the latter, since 0.5% before plus ~0.25% after was already on the salty end of the scale (just made them).
We are leaving that math up to you. Just weigh your racks and apply 1% of the salt and Prague powder mixture to them."Season each rack with 1 percent of its weight in the salt mixture from above. Be sure to apply it evenly so you get the curing salt over the entire surface."
It doesn't seem to say how much salt to add to the ribs before sous vide, and how much to add to the rub???
No, just the final step to get a crisp bark
The difference of the two hours will give you two different texture results. 185 for four hours was our in between texture from the 167 at 4 hours and the rich braised texture you get with 185 for 6 hours.
The video says that for tender fall-off-the-bone, cook for four hours at 185°F. However, the Joule app says SIX hours at 185°F. It’s not the “smokerless” recipe, but it’s still baby back ribs. Why the discrepancy?
so they go in the oven twice?
I made these last night with pork ribs- absolutely wonderful! We finished them on the grill outside because it was too warm to do them in the kitchen. I saved the unused rub, and will be doing this again soon!
you sure can.
can I apply the same cooking time for pork spare ribs?
stick to putting the spices on after you are done cooking them sous vide
I'm planning on using my Food Saver to put 20 pounds of ribs in the freezer. Do I put the spices on before I freeze them? Do I just put them directly into the Joule frozen, set the temp and wait?
Planning on making them and putting them in the fridge -- anyone go from the fridge to the grill on these?
Have done them tons of times the traditional way, they're awesome!
I must be missing it but can't find where it tells you the Joule cook time at 162F? Can anyone help. Thanks
CAN it be done with beef spare ribs ?
This recipe is for pork ribs, not beef.
The recipe mentions to rough grind all the rub spices.
What is the liquid that is being poured over the ribs in the photo above but not mentioned in the Video. Looks as if it's the drippings from the bag but not sure?
Anyone tried a temp to push this to a longer cook. I need something that lets me go overnight 12hrs or so. Thinking 140-145 ish
Boneless meat is always cooked less than meat that is bone-in.
Well, I hate to be the only one with negative comment on this recipe, but my meatturned out way overcooked. I followed the recipe precisely with the exception of using boneless ribs as that is all that was available and what the butcher swore would work perfectly well with sous vide cooking. Four hours of cooking produced really dry well done ribs without a trace of pink. When cooking other beef recipes with sous vide, the recommended temperature is much lower and I always have juicy, tender results. Can you help diagnose what went wrong? It was a lot of prep with very disappointing results. Thanks.
I followed this recipe exactly and think the rib rub needs less salt. It cooked up exactly as described and was delicious. Even though I have two outdoor smokers, I needed to try this as my wife and I will be traveling via travel trailer for the next few months and I have a Sous Vide setup for the trailer. The smoker is a bit larger.
The BBQ sauce in the corner of the dinner photo is Sweet Baby Rays. It is excellent with pork.
Hi all, Recipe needs to mention 4 hour cook time. Its only on the video.
i made this for 1 rack of ribs. For the salt nitrate mix I cut the salt by 4 and added 1 g of nitrate since there is a lot of salt in the spice rub. Best ribs ever!
I just used ground mustard seed powder in my mix and lowered the salt in mine. It was sooo good! I can finally have smoked ribs with out the smoker!
How the heck did I miss that? Thanks!
From step 8,
Run each of the spices through a grinder set to a coarse grind.
The recipe calls for mustard seed, but the in the video (and the photo above) it looks more like ground mustard. Could someone clarify please? Thanks.
