Brian’s Ribs
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
- ⅛ 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!!!
Tried this recipe?Let us know how it was!
