Easy Sous Vide Ribs: Maybe the Best Way to Cook Ribs?
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- Опубликовано: 7 сен 2024
- Simple and delicious Sous Vide Pork Ribs. Perfect for a Sous Vide first timer! These St. Louis Cut ribs are a little smoky, wonderfully tender, have great flavor and are super easy to make.
I'm using St. Louis Cut ribs but switch to baby backs, if you prefer.
Rib Rub (enough for two racks)
- Brown Sugar - 6 Tbl
- Kosher Salt - 1 1/2 Tbl
- Black Pepper - 3 Tbl
- Paprika (smoked if you have it) - 3 Tbl
- Garlic Powder - 2 tsp
Add 1 tsp of liquid smoke to each bag. World of difference!
Seal into a vacuum bag or a zip-lock removing most of the air.
Sous Vide at 165 degrees for 12 hours.
For a really special sauce, reserve the cooking liquid to reduce down to 1 cup. Mix in your favorite bbq sauce and use as a glaze. Amazing!!
Subscribers are very much appreciated. Leave me a comment on how yours turned out!
The ribs look incredible. I sous vide almost everything but I havent tried ribs for some reason. I will now
Go for it, perfect way to cook perfect ribs.
How did they turn out?
@@CoolBreeze640 I never actually did it yet 😂😂
@@loretta6089
Thanks for replying 🙂.
@@CoolBreeze640 The problem is planning ahead for the 12 hrs cooking time 🙄
I'm trying this tonight! Last thanksgiving I did SV turkey breasts for me and dearest mother and they were the best cooked turkey I have ever had.
@@doombga - go for it! Sous vide is magic.
You know... I got tired of the "sous who" bit in the beginning but it won me back over with the full commitment.
Great video, have you experimented with different times? I've been seeing recommendations from 12 hours to multiple days.
Thanks for YOUR commitment. (I do regret the sous who but it seemed funny to me at first.).
I stick by the 12 hours, maybe up to 16, perhaps 18. Anything longer and it begins to be mushy. A lot of people love the fall off the bones texture but I prefer a little bite to it. Appreciate your feedback.
(repost)
@@SweetSpotKitchen by the end of the video I was on the "sous who" wagon looking forward to each one, lol.
About the ‘Sue who’ joke. erm, sometimes less is more
Without a doubt. It was funny in the studio.
And then it wasn’t.
Ribs are great.
@@SweetSpotKitchen very informative video though thanks.
I am currently sous videing ribs for 12hrs @ 150, then freezing so I can just get home from work, warm them up and wack on the grill or maybe sear pro torch.
@@keithbertschin1213 - sous vide is magical
@@SweetSpotKitchen don't beat yourself up about it. 🤣
@@ACJr7 - No worries. Thanks for being a fan.
We love our sous vide! I’ll have to offer this as an option to our son next time he asks to pull out our smoker.
Almost as good , but much easier.
My brother is serving Sous Vide Baby Back ribs tomorrow night for dinner...Looking forward to it.
Lucky you! Expect perfectly cooked ribs.
Here before you blow up. Love the cooking papa , can’t wait to make these
If only that were the case. Thanks. Enjoy!
We have Sous Vide steaks for a few years, now I need to try Ribs!
Try the ribs. You won’t be disappointed (maybe a little if you have a smoker).
Rob, Your video is great! Camera skills are very impressive. The ribs look delicious!!
Thanks for being a fan!
That looks delicious!
Thanks for being an fan!
Looks like some delicious ribs - new subscriber!
Cool! Welcome aboard.
Never tried this technique, it seems to become quit popular. Might be i’m missing out on something awesome👍
Go for it! Looks like you’re having a great time on your channel.
Those ribs look amazing!
Thanks! Indeed.
GF
@@SweetSpotKitchen yes I noticed!
The instapot has a sous vide feature as well.
I’ve never tried to use that. Have you? What have you made and how did it turn out?
Been doing this for years now. You have a STRATA IC... nice. I rub then SMOKE 3hrs then SV 150/17. Sauce up & broiler finish. Applies to pork ribs. Perfect every time. I will be doing beef rib plates from SRF soon as I LOVE sort ribs. Also, go with a plastic tub - just science.
Super pleased with the Strata (and only recently discovered the ability to calibrate the temperature). When smoking first, how do you SV? Definitely want to try.
@SweetSpotKitchen Smoke 3hrs @150 then SV 150/17.... sauce up & oven finish... Have to make 3 more racks as we ran out.....
SV bacon is amazing too. On the hunt for store sold BBQ sauce without HFCS.
Oh man.
Sweet Baby Rays makes a no sugar added version.
Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks
I just had to look them up as apparently they’re not sold in this part of the country as I’ve never seen them in a store.
I’d guess yes, they’d cook the same since the temperature and duration are designed to cook/tenderize the meat. Just a guess, though.
Thanks for being a fan.
My favorite BBQ sauce too! These look delicious! How was that growing up with so many brothers? 😂
My brothers, quite frankly, we’re mean to me. They do enjoy ribs, though.
@@SweetSpotKitchen mine was bad to me too - took all of my albums to a party and they never came back 😳
How long did it go into the oven for 350 degrees the first time??
To warm them up? About 15 minutes or so. You want them warm enough so you just sauce and broil.
Where I can purchase that Sous Vide for smoked ribs Sir
I’m using a Strata by Monoprice received as a gift. There are plenty of brands and prices, ranging from $50ish to $$hundreds. They all have only one function- to heat and maintain a precise water temperature.
Amazon and every other retailer of small kitchen appliances will have a good selection.
I'm not going to watch a 1:34 commercial to see you video. That's why I got rid of my television. Bye.
No skip option? FYI - RUclipsrs don’t have control of the ads.
The stupid play on "Sou Vide" almost makes your video unwatchable.
It seemed like fun when I made it but I cringe now. Oops.
The ribs are pretty good, though.