Sous Vide Ribs BBQ With Dry Rub

Ribs Ribs Ribs

This is, without a doubt, my favorite way of preparing ribs. Yes, it takes days cook them to absolute perfection, but instead of looking at it as 36 hours you have to wait, look at it as 36 hours you get to build anticipation.

In my household, one rack feeds two people. If you serve it with side dishes it’ll feed four.

Ingredients

2-4 servings

  • 1 rack of baby back ribs
  • 50 g (8 T) paprika
  • 50 g (4 T) kosher salt
  • 40 g (4 T) garlic powder
  • 30 g (4 T) chili powder
  • 10 g (1 T) brown sugar

For the Ribs

  • 1 rack of baby back ribs

Heat a water bath to 65˚C (149˚F). Cut the ribs to fit into your vacuum sealer bags and vacuum seal. Cook sous vide for 36 hours. Remove from the water bath and, if not cooking immediately, chill in an ice bath. Once they’re cool, transfer to the refrigerator. Yes, you can leave them in the vacuum bags.

To complete

  • 50 g (8 T) paprika
  • 50 g (4 T) kosher salt
  • 40 g (4 T) garlic powder
  • 30 g (4 T) chili powder
  • 10 g (1 T) brown sugar

Heat the oven to 350˚F. Set a rack in the middle of the oven. Mix spices in a small bowl. Place a large cooling rack on a foil-lined two-thirds sheet pan. Apply the spice mix liberally to ribs and place on the cooling rack. Cook until a nice dark bark has formed, about 30-40 minutes.