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Sous vide BBQ pork ribs

Sous vide pork ribs My best barbecue ribs recipe


  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 racks baby back pork ribs
  • hickory liquid smoke
  • BBQ sauce


  1. Combine the brown sugar, chili powder, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl.
  2. Rub the mixture on both sides of the ribs.
  3. Seal sous-vide, add 4 drops of liquid smoke to each pouch
  4. Cook sous-vide at 63 ° C for 20 hours.
  5. Remove pouches from sous vide and place in ice-water, cool until melted fat has solidified.
  6. Remove ribs from sous vide pouches and brush with BBQ sauce all over, wrap in foil.
  7. Continue brushing with sauce every 20 - 30 mins, ~4 times total.
  8. Grill on BBQ high heat until internal temperature exceeds 64 ° C. Continue to brush with BBQ sauce while grilling. A beautifully charred bark should develop.
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