12
Recipes
(cont.)
Sous Vide Ribs
Ingredients:
RIBS
1 rack Ribs(can be baby back, spareribs, St. Louis cut ribs) cut in portion
to fit in vacuum bag **
DRY SEASONING
2 tablespoon brown sugar
2 teaspoon smoked paprika
2 teaspoon garlic powder
2 teaspoon cumin
2 teaspoon salt
2 teaspoon mustard powder
1 teaspoon black pepper
1 teaspoon liquid smoke (optional)
WET SEASONING
1-2 cups of your favorite BBQ sauce
Directions:
1. Mix dry ingredients. Rub half of the mixture on both sides of ribs,
reserving the other half for dry finish or for a later use.
2. Add liquid smoke to bags (optional).
3. Cook at 165 for 12 hrs.
4. There are several options for finishing ribs.
Dry Finish:
Open bags, dry ribs and rub reserved space mixture into ribs. Finish
for 30 minutes in oven at 300°F or medium grill until forming crispy
bark.
Wet Finish:
Open bags, dry ribs and then coat ribs with your favorite BBQ
sauce. Finish for 30 minutes in 300°F oven, or on medium grill,
basting ribs with additional sauce every 10 minutes
Serves: 2 to 4
