Dhanson at 16:54, 8 March 2023

2023-03-08T16:54:38Z

← Older revision		Revision as of 16:54, 8 March 2023
Line 9:		Line 9:
	* 1 rack of ribs		* 1 rack of ribs
	* 1/2 T olive oil		* 1/2 T olive oil
	* 3/4 c ~~pork dry rub~~, divided		* 3/4 c [[Dry Pork Rub]], divided
	* 1/2+ c BBQ sauce		* 1/2+ c BBQ sauce

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime=~24 hours (thus the title) |Source=[https://fitfoodiefinds.com/24-hour-sous-vide-ribs/ FitFoodieFinds.com] |Yield=4 servings |Rating={{Delicious}} }} === Ingredients === * 1 rack of ribs * 1/2 T olive oil * 3/4 c pork dry rub, divided * 1/2+ c BBQ sauce === Preparation === First, fill a large pot with water (something large enough to submerge your ribs). Preheat your sous vide water bath to 152°F by attaching your sous vide to the s..."

2023-03-08T16:53:39Z

Created page with "{{RecipeSummary |PrepTime= |CookTime=~24 hours (thus the title) |Source=[https://fitfoodiefinds.com/24-hour-sous-vide-ribs/ FitFoodieFinds.com] |Yield=4 servings |Rating={{Delicious}} }} === Ingredients === * 1 rack of ribs * 1/2 T olive oil * 3/4 c pork dry rub, divided * 1/2+ c BBQ sauce === Preparation === First, fill a large pot with water (something large enough to submerge your ribs). Preheat your sous vide water bath to 152°F by attaching your sous vide to the s..."

New page

{{RecipeSummary
|PrepTime=
|CookTime=~24 hours (thus the title)
|Source=[https://fitfoodiefinds.com/24-hour-sous-vide-ribs/ FitFoodieFinds.com]
|Yield=4 servings
|Rating={{Delicious}}
}}
=== Ingredients ===
* 1 rack of ribs
* 1/2 T olive oil
* 3/4 c pork dry rub, divided
* 1/2+ c BBQ sauce

=== Preparation ===
First, fill a large pot with water (something large enough to submerge your ribs). Preheat your sous vide water bath to 152°F by attaching your sous vide to the side of the pot.

Next, prepare pork dry rub by combining all of the spices together in a medium bowl and set aside.

Then, remove rack of ribs from the package and place it onto a large baking sheet. Use a sharp knife to cut the rack in half. Then, flip the ribs over and remove the white membrane by peeling it back. Discard membrane.

Generously season ribs with your dry rub. Use about 1/2 cup of dry rub at this point and save the rest for later. Use your hands to massage the rub into the front and back of the ribs.

Transfer each half rack of ribs into 2 separate food saver bags and remove as much air as possible and seal. Submerge bags into the sous vide water bath and use 2 clips to attach them to the side of the pot. Cover pot with a piece of tin foil, leaving a hole for the sous vide to stick out. The reason we do this is to prevent evaporation overnight.

Set timer for 24-hours. Make sure to check water level every so often to make sure that the water does not evaporate. If it does, just add more.

Once the 24-hours is up, remove bags from water bath and then cut them open with a pair of scissors. Discard the juices and remove the ribs. Place ribs on top of paper towel and use an additional paper towel to blot any moisture out of them.

Use around 1/4 cup more of dry rub to season the front and back of the ribs. Then, use a brush to apply a layer of your favorite BBQ sauce. You can use as much or as little BBQ sauce as you’d like.

Preheat grill to 450°F. Then, rub grill grates with olive oil or spray with nonstick cooking spray. Grill both sides of the ribs for 5-6 minutes or until you get a charred edge.

Let ribs rest for 5-10 minutes before serving.

[[Category:Pork]]

24-Hour Sous Vide Ribs - Revision history

Dhanson at 16:54, 8 March 2023