🍖 Max’s Fantastically Tasty Sous Vide Ribs

Serves:

2–4 people (or just you if you don’t feel like sharing)

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🛒 Ingredients

🔥 The Meat

• 1 or 2 racks of pork baby back ribs or St. Louis-style ribs
• 2 tbsp yellow mustard (optional, helps rub stick)
• 1 tbsp liquid smoke (optional, adds smoky depth in sous vide)

🧂 Dry Rub

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp black pepper
• ½ tsp salt
• Pinch of cayenne (optional)

🍯 For Finishing

• Your favorite BBQ sauce (sweet, tangy, or spicy — go wild)
• Grill, broiler, or torch for finishing

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🔧 Equipment

• Sous vide circulator
• Vacuum seal bag or ziplock (with water displacement method)
• Grill or oven broiler

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⏱️ Sous Vide Time & Temp (Pick Your Texture)

Texture	Temp	Time	Result
Juicy, with chew	145°F / 63°C	36 hours	Meaty, holds shape
Fall-off-the-bone	165°F / 74°C	12 hours	Classic BBQ style, tender & rich
Pull-apart shreddy	185°F / 85°C	8 hours	Shreddable, great for sandwiches

Recommended: 165°F for 12 hours — the perfect sweet-spotted balance of tenderness and bravery.

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👨‍🍳 Instructions

1. Prep the Ribs

• Remove the silver skin from the back.
• Pat dry.
• Rub with mustard (optional).
• Coat thoroughly in dry rub. Let sit for 30 minutes (or refrigerate overnight).

2. Vacuum Seal

• Place ribs in bag.
• Add liquid smoke if using.
• Seal tight (vacuum or water displacement).

3. Sous Vide Bath

• Preheat your sous vide to your temperature.
• Drop in the ribs. Use clips or rack to keep submerged.
• Cook for the full duration (e.g., 12 hrs @ 165°F)

4. Rest or Chill (Optional but smart)

• After cooking, you can:
  • Grill immediately, or
  • Chill in an ice bath, refrigerate, and finish later (great for prep)

5. Finish with Fire

• Preheat grill or broiler to high.
• Brush ribs generously with BBQ sauce.
• Grill or broil 5–10 minutes until caramelized and sticky. Flip once.
• Optional: Apply a second coat for double the flavor.

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🤌 Serving Ideas

• With grilled corn, rich coleslaw, or buttery cornbread
• Cold beer, bourbon, or fruity lemonade optional but indicated
• Extra napkins? Non-negotiable.

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🧠 Pro Tips

• Sous fide gray? Gravy your ribs on a wire rack for 15 minutes before saucing and searing.
• Salt is boss when sugar is around – it brings all the other spices to life.
• Acid + umami = satisfaction (vinegar, mustard, tamari).

BONUS: Keep Ribs Forget Sauce – Full flavor, Sweet stick, Sous Vide tenderness.

If you like I can generate a PRF for you or prepare this for publishing, just say the word, master of ribs. 🍗