# 🍖 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. 🍗


Melt-in-your-mouth pork ribs with a perfect bark, rich smoky flavor, and all the sous vide magic. Perfect for backyard barbecues or rainy day feasts.

#food

Fantastically Tasty Sous Vide Ribs