Brian’s Ribs

Brian’s Ribs

BrianCamfam Cookery
I combine traditional smoking of the ribs with sous vide to make FANTASTIC ribs, every time! The real reason was I could not watch the smoker one time when making ribs so I threw them in the sous vide until I was able to get back to it. This recipe was developed out of that experience.
Serve with Cream corn and Cornbread
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Ingredients
  

  • 3 Rack of ribs

BDC RUB

  • ¼ cup Kosher Salt
  • ¼ cup Brown Sugar
  • 1 tbsp Onion Powder
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Black Pepper
  • 1 tsp cinnamon
  • 1 tsp Turmeric

STICKY RIBS SAUCE

  • ½ Cup Sherry Vinegar
  • ½ Cup Balsamic Vinegar
  • 10 to 20 Garlic Cloves Chopped Fine
  • 1 Cup of Soy Sauce
  • 1 ½ Cup of Honey
  • PAIR WITH FOLLOWING:

CORN BREAD RECIPE

  • 1 Cup cornmeal
  • ¾ Cup all-purpose flour
  • 1 tbsp sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs lightly beaten
  • 1 cup buttermilk
  • Vegetable Oil
  • 3 tpbs Butter
  • 350 °F for 25 min or until golden brown on top

CREAM CORN RECIPE

  • 1 ½ Cup bacon
  • 4 Cans sweet corn very well drained
  • 4 cloves garlic minced
  • ½ cup green onion sliced
  • salt freshly ground black pepper
  • 1 cup heavy cream
  • 6 ounces mozzarella cheese

Instructions
 

PREP RIBS

  • Remove silver skin
  • Rub ribs with a VERY thin coat of Yellow Mustard (binder for the rub)
  • Sprinkle BDC rub over entire rib and pat it down to stick.

SMOKE RIBS

  • 2 hours @ 140°F

SOUS VIDE RIBS

  • 24 hours @ 150°F or 12 hours @ 165°F
  • COAT WITH STICKY RIBS SAUCE

SMOKE RIBS (AGAIN)

  • 1 hour @ 225°F – 250°F
  • Let cool then EAT!!!

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