Recipe of the Week

Sous Vide Baby Back Ribs

1ea Rack of baby back ribs

Generously rub them down with your favorite rub and let sit over night.

I use the following Rub:

1 Cup Paprika

1/4 cup Sugar

1/4 cup Brown sugar

1/4 cup salt

2tbsp dried oregano

2tbsp chili flakes

1/4 cup black pepper

2tbsp ground cumin

I allow the rub to sit on the ribs over night then I vacuum seal them in two bags.

  1. Set the Sous Vide to 141 degrees and cook ribs for 24hours
  2. Place in smoker at 225 degrees and baste with your favorite BBQ sauce for 45 minutes to 1 hour.
  3. Slice and enjoy as they fall off the bone.

This is one of the ways over the past few years I have developed cooking my ribs.  The Sous vide allows the meat to retain moisture and not loose much size. Plus when you put the ribs in the smoker they have less of a chance to being dry when finished.  When these come off they should be caramelized and fall right off the bone.IMG_3592IMG_3595      IMG_3605

 

 

 

 

 

 

 

 

 

 

Published by anotherchefsdayoff

I am the Chef de Cuisine at Chevy Chase Club in Chevy Chase, Maryland and I have worked at many other clubs on the West Coast. I am from Sacramento, California and moved out to Maryland almost 2 years ago.

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