SOUS VIDE:
Use the Same Rub, cut in half and fit into your vacuum Baggie..add a drop or two of Liquid Smoke to the Bag and smush it’s around before adding the Meat..(needs to be stronger than Zip Loc Freezer Bags, because the Bones can poke Holes.)
Heat the Water in your Sous Vide pot to 145° (or use an Immersion Circulator). Add the Meat, and make sure they are submerged well, about 1” below the Water.
Cook for 24 hrs. Remove from packages and Drain and reserve juice then pat dry.
Either serve as is, or add Bbq Sauce (Sweet Baby Rays is good) … or Air Fry @400° for 6-7 min, or put under the Broiler per for 6-7 min.
For Sous Vide Pictures, see the Bottom Pictures.
FOR THE IP:
Cook time in the IP is the same for one Rack or two. Or… 3 for the 8 q.
Here’s what I do for Dry Rub if I’m in a hurry
otherwise, I make my own all the way, as I do with most meats, I bring it to room temperature before cooking.
See Below for cooking 1 rack from Frozen. (Pre Season, roll up the size that will fit in your pot, and freeze in a plastic Bag.)
FOR THE RIBS:
2 Racks of Ribs. (For 3 for the 8q, increase amount of rub)
2 Tbsp Dry rub or more (or use Tony Chachere’s or Slap Ya Mama Seasonings)
1 tsp Apple Cider Vinegar
Optional.
1/4 tsp Liquid Smoke
DIY Dry Rub:
1/4 cup Johnnies Seasoning .
1-2 Tbsp Tony Chachere’s .
2 Tbsp Paprika (Smoked if you like it).
1 Tbsp Garlic powder.
1 Tbsp dry Italian season crushed between palms.
2 Tbsp Onion powder.
1 Tbsp dry Oregano crushed between palms.
1 Tbsp Chili powder.
1/4 tsp Cayanne
*Option for Dry Rub:
2 Tbsp Brown or White Sugar. (I didn’t use Sugar because I have “keto’ers” living with us.).
This makes about enough for 3 Batches of 3 racks of ribs, so you will have some leftover.
Mix together and put in larger Spice Jar container.
I used Costco Ribs this time.
DIRECTIONS:
The Ribs didn’t have much Membrane and I couldn’t peel it, so I didn’t remove it. Other Ribs have a thicker and easier to peel Membrane, so I will do it then.
Dry Ribs with Paper Towels.
Lay Racks side by side on a large Jelly Roll Pan. 3 Racks fit.
Liberally sprinkle the Rib Racks on both sides pat/rub in, and let set for a couple of hours.
Put trivet into the IP.
Pour 1/2 to 3/4 c Water into the Pot along with with 1 tsp Apple Cider Vinegar or Apple Juice and 1 tsp Vinegar…I use ACV. The Vinegar helps to Tenderize the Meat but too much will give it a Funky taste. You will also end up with about
4 c of Liquid in the Pot after they are done.
Roll together Two Racks of Ribs, and arrange them into the IP. I like to put them on the Trivet if they fit.
Put the Lid on and set the cook time to 22 min. Allow for 30 min NPR.
For less fall off the Bone Ribs, go with 16 and 25-30 min NPR then finish under the Broiler or on the BBQ Grill with your favorite Sauce.
Put on the Grill or under the Broiler for 15 min until done…careful not to Burn them.
- For a Sauce to use on the Grill, pour off the Liquid that is in the Pot and reduce it and use it for the Sauce to finish them on the Grill.
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TO COOK FROM FROZEN:
I use Ribs that I have I Pre Seasoned with the Rub from above.
I use my 8q.
Add the recommended Liquid into the Pot. I use
1/2 c Apple Juice.
Water or Chicken Broth for the rest of the recommended liquid .
1/4 tsp Liquid Smoke.
1 Tsp Worcestershire Sauce
1 tsp Apple Cider Vinegar.
Put the Trivet in the Pot and then just place the frozen, rolled up ball of Ribs in the Pot.
Set the Time for 23 min and do a full 30 min NPR.
Put your favorite BBQ sauce on them and put them under the Broiler for 5 min.
FOR SOUS VIDE:
