Sous-vide Smoked Beef Ribs. Your Favourite Local Restaurants Delivered Unbelievable beef short ribs! Paired with the Anova Sous Vide Precision Cooker, this is the best BBQ ever. Place the beef ribs into the sous vide pouches.

Ingredients of Sous-vide Smoked Beef Ribs

1. Bereiten 2 of slabs Beef Ribs.
2. Du brauchst 5 tbsp of Brown Sugar.
3. Du brauchst 4 tbsp of Kosher Salt.
4. Du brauchst 3 tbsp of Chinese Five Spice Powder.
5. Es ist 1 tbsp of Onion Powder.
6. Es ist 1 cup of Chinese Style Bbq Sauce *see my recipe*.
7. Es ist 4 of BPA free gallon sized bags.

The Anova recipe that I used as a guide used a barbecue rub. I'm sure that would be delicious, but I really wanted the taste of a ribeye roast. I just used salt and pepper and finished the ribs with a bit of garlic powder. How to Sous Vide Beef Back Ribs.

Sous-vide Smoked Beef Ribs Schritt für Schritt

1. Get the sous-vide water bath warming up to 165° F.
2. Make the Chinese style rib rub. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly..
3. Trim the excess fat from the ribs and cut in half..
4. Coat ribs with the rub and let rest until the water bath reaches temperature..
5. When the water is to temp place the ribs into the bags and submerge into the water..
6. I use an oven cooling rack across the top of the bath to clip the top of the bags too to keep the zipper from going into the water. I've never fully trusted them to not leak when counting on them..
7. Cover the top with plastic wrap to hold in the heat. The cooling rack helps support this too..
8. Let cook in the water bath for 24 hours..
9. After the 24 hours place the ribs on a smoker preheated to 250°F. I use pecan wood..
10. Let them smoke for 2 hours, then brush with the Chinese style bbq sauce and cook for another hour then sauce again..
11. Check after another hour and if to desired doneness remove from heat..
12. Let rest for about an hour then grab some napkins and dive in!.

There are three types of beef ribs: plate short ribs, chuck short ribs, and back ribs. Create mouthwateringly tender BBQ beef brisket every time with this recipe for sous-vide-que brisket. By starting with a low and slow sous vide water bath, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the deep, smoky goodness of traditional brisket. Fourth, the ribs develop a "smoke ring," a ring of pink just below the surface of the meat, caused by the interaction of its red pigment with nitric oxide or carbon monoxide from the grill. So, in order to get great ribs from our sous vide cooker, we need to address all of these issues.