Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sous-vide smoked beef ribs. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Paired with the Anova Sous Vide Precision Cooker, this is the best BBQ ever. Remove bags of ribs from water. Make the Chinese style rib rub.
Sous-vide Smoked Beef Ribs is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Sous-vide Smoked Beef Ribs is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have sous-vide smoked beef ribs using 7 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Sous-vide Smoked Beef Ribs:
- Take 2 slabs Beef Ribs
- Make ready 5 tbsp Brown Sugar
- Get 4 tbsp Kosher Salt
- Take 3 tbsp Chinese Five Spice Powder
- Get 1 tbsp Onion Powder
- Take 1 cup Chinese Style Bbq Sauce see my recipe
- Make ready 4 BPA free gallon sized bags
Some people smoke their beef ribs before cooking them sous vide. Pork is a popular meat for barbecue because it's so darn easy. Even pork ribs are pretty easy. But follow that smoke trail west until you hit central Texas, and you'll find Adding a smoked product, like smoked salt, to the rub can also give the beef a smoky flavor without.
Steps to make Sous-vide Smoked Beef Ribs:
- Get the sous-vide water bath warming up to 165° F
- Make the Chinese style rib rub. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly.
- Trim the excess fat from the ribs and cut in half.
- Coat ribs with the rub and let rest until the water bath reaches temperature.
- When the water is to temp place the ribs into the bags and submerge into the water.
- 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.
- Cover the top with plastic wrap to hold in the heat. The cooling rack helps support this too.
- Let cook in the water bath for 24 hours.
- After the 24 hours place the ribs on a smoker preheated to 250°F. I use pecan wood.
- Let them smoke for 2 hours, then brush with the Chinese style bbq sauce and cook for another hour then sauce again.
- Check after another hour and if to desired doneness remove from heat.
- Let rest for about an hour then grab some napkins and dive in!
This is a sous vide version of the conventional slow braise. The meat peels cleanly away from the rib bones, and the texture is tender and flaky. The texture of this version of beef short ribs is visibly different from that of a braise. It looks and eats quite a bit like a tender beef strip loin steak. Thread in 'Sous Vide Cooking' Thread starter Started by radioguy Sorry don't have very many pictures, but I did want to share some details as these ribs were my first ones in the sous vide and soo good!
So that is going to wrap it up for this special food sous-vide smoked beef ribs recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!