Cooked in a sous vide to absolute perfection. These ribs will be so tender that there will be nothing left on the bone! Finish them with barbecue sauce or leave them alone with the rub – there is no wrong way to eat them!
Prepare sous vide and set temperature to 145 degrees.
Cut rack/s of ribs in half and trim of excess fat. Apply Butt Rub generously to meaty side.
Place half racks of ribs into individual gallon sized storage bags (or vacuum seal if you have one), get all of the air out of each bag, seal it, and then place that bag into another gallon bag. Release all of the air from the second bag and seal also. Your ribs are ready to be placed in the sous vide.
Once the sous vide is up to temperature, place the bags of meat in the water, making sure that the bags aren’t touching (as much as possible) and that they aren’t touching the sous vide itself. If you are having trouble getting them to stay submerged, I have placed spoons or heavier utensils between the two layers of bags so they will sink. You can also try magnets by placing a magnet in between the layers of bags and setting the sous vide container on a cookie sheet (the magnets will be drawn to the cookie sheet).
Let the ribs cook in the sous vide for 67 hours. During the final 5 hours of cooking (hours 67-72) turn up the temperature on the sous vide to 155 degrees. No need to remove the ribs while you are turning up the temperature.
When the ribs have been in for 72 hours, carefully remove them. Place them on a cookie sheet, meat side up. Brush with barbecue sauce if desired and place under the broiler of your oven for 5-8 minutes or until the outside is caramelized.
Serve with a wet wipe and enjoy!
Recipe Notes
You may need to add some water to the sous vide container every day to keep the level above the “minimum” line on the sous vide.