Smokin’ Beef Ribs Sous Vide: The Ultimate Tender and Flavorful Recipe

YouTube video
Video beef ribs sous vide

Who doesn’t crave tender, fall-off-the-bone beef ribs? With this 24-hour sous vide recipe, you can achieve remarkable results that will leave you craving for more. Thanks to the precise cooking temperature of the sous vide machine, these bbq spare ribs turn out incredibly juicy and flavorful without ever drying out. Whether you’re grilling in the summer or oven-cooking in the winter, this recipe will have you covered. So, let’s fire up the grill and get cooking!

sous vide beef spare ribs

Sous Vide Ribs: A Game-Changer

The Unparalleled Sous Vide Technique

Imagine a slow cooking process where your food is cooked in a bag, gently simmering under hot water. This is the magic of sous vide cooking. By using a sous vide machine, like the renowned Anova, you can maintain a precise temperature throughout the cooking process, ensuring perfectly cooked, irresistible spare ribs.

Unlike traditional methods of cooking ribs in the oven or on the grill, sous vide ribs require minimal effort. Once prepped, you can let them cook undisturbed until they reach tender perfection. Say goodbye to the painstaking task of basting or constantly checking on your ribs. With sous vide, it’s mostly hands-off!

Juiciness and Tenderness Guaranteed

So, how long does it take to sous vide beef back ribs? While it may require a bit more time than traditional methods, the result is well worth the wait. These sous vide beef ribs need to be submerged in water for a full 24 hours, allowing them to become incredibly juicy and tender.

Further reading:  Grilled Pork Cutlets: A Flavorful Delight

Cooking the ribs in a sealed plastic bag ensures that all the natural juices are retained, locking in the flavors. The sous vide machine’s precise cooking temperature ensures that the ribs are cooked to perfection without ever drying out. With sous vide, dry ribs become a thing of the past!

sous vide beef spare ribs with bbq sauce broiled in the oven

Understanding the Different Types of Beef Ribs

Beef Back Ribs vs. Spare Ribs

When it comes to purchasing beef ribs, it’s easy to get confused by the various names and cuts available. The terms “beef back ribs” and “beef spare ribs” are often used interchangeably, depending on the region and butcher. However, rest assured that they refer to the same cut of ribs taken from the midsection of the beef. These tender ribs offer less meat compared to beef short ribs but are still incredibly flavorful.

Beef Back Ribs vs. Beef Short Ribs

If you’re looking for a meatier experience, beef short ribs are the way to go. Cut from the shoulder, these ribs offer more meat but tend to be tougher. If you’re up for the challenge, check out my recipe for sous vide short ribs with a delightful red wine sauce.

Beef Back Ribs vs. Baby Back Ribs

It’s important to note that baby back ribs are pork ribs, not beef. However, you can adapt this recipe to make mouthwatering sous vide baby back ribs as well. If you’re looking for a smoky flavor, why not give my recipe for smoked 321 ribs a try?

sous vide beef spare ribs seasoning time and temperature

Time, Temperature, and Meal Prep Ideas

Sous vide spare ribs cook at a consistent and precise temperature of 155 degrees Fahrenheit (68 degrees Celsius) for a full 24 hours. To prevent overcrowding, it’s best to cook one standard rack of beef ribs per sous vide bag. However, for larger portions, use multiple vacuum-sealed bags.

Further reading:  Crispy and Flavorful Boneless BBQ Wings - A Delicious Twist to Classic Chicken Bites

Looking for a convenient way to meal prep? Beef spare ribs are perfect for bulk preparation. You can purchase a large slab of beef ribs, break it down into smaller portions, season them, vacuum seal, and freeze for sous vide cooking later. This way, you’ll always have a delicious, ready-to-cook main dish on hand.

sous vide beef spare ribs vac sealed with a dry rub

Seasonings, Sauces, and Finishing Tips

When it comes to seasoning sous vide meat recipes, salt plays a crucial role. Before vacuum sealing, be sure to season your beef ribs with a simple salt and pepper blend or your favorite dry BBQ rub. The choice is yours!

Once your sous vide beef ribs are cooked to perfection, it’s time to add the finishing touch. Slather your ribs with your preferred BBQ sauce and broil them in the oven for 3-5 minutes until the sauce achieves a delectable caramelized glaze. If you prefer the smoky flavor of the grill, finish your ribs on high heat for a few minutes.

For an added smoky taste, consider using smoked salt during seasoning, or smoke the ribs for 1-2 hours before sous vide cooking them.

Sides, Plating, and Cocktail Pairings

Now that your sous vide beef ribs are ready, it’s time to complete the meal with some delightful side dishes. Consider serving them with collard greens, roasted garlic dill carrots, corn fritters, mashed potatoes, sous vide Brussels sprouts, and even a honey cake for dessert.

When it comes to presentation, you can’t go wrong with a wooden serving board or a tasteful wood cutting board. Place the ribs with BBQ sauce on it, allowing your guests to indulge as they please. Don’t forget to provide extra cups of BBQ sauce or individual ramekins for dipping. It’s all about the details!

Further reading:  Kevin's Natural Foods Korean BBQ Style Beef: A Tasty and Convenient Choice

And what better way to complement your mouthwatering BBQ ribs than with a classic bourbon cocktail? BBQ sauce and bourbon are a legendary combo that will elevate your dining experience.

sous vide beef ribs aka spare ribs finished in the oven broiler

Leftovers and Tasty Tips

If you happen to have leftovers (although it’s hard to resist finishing them all!), store them in a shallow container covered with plastic wrap or tin foil for 3-4 days. But let’s be honest, these succulent ribs are usually devoured in one sitting.

To achieve the perfect texture for your sous vide beef ribs, aim for a tender, almost falling-off-the-bone consistency. Moisture is key, so be careful not to let them dry out or become tough.

If, by any chance, your ribs turn out chewy, simply cook them for a longer duration. While 24 hours is sufficient, extending the cooking time to 36 or 48 hours will result in an even more fall-apart texture.

Wrap Up and Let’s Get Cooking!

Now that you’re armed with the knowledge of how to create the most tender and flavorful beef ribs using the sous vide technique, it’s time to fire up your grill or oven. Follow the recipe below for specific tips and instructions, and get ready to delight your guests or indulge in a mouthwatering meal for yourself.

Sous vide beef ribs, seasoned to perfection, with that irresistible BBQ glaze – it’s a culinary experience that will have you coming back for more. So, gather your ingredients, put on your cooking apron, and let the deliciousness begin!

Rowdy Hog Smokin BBQ