Foolproof Sous Vide BBQ Pork Ribs

This is the foolproof way to make Sous Vide Barbecue Pork Ribs. Barbecue ribs. It's always a crowd pleaser and that's something that we often do when we have people come over. It's super easy and economical. And these are not the ribs you remember as a kid unless you grew up in Texas, but it's what I remember where it's kind of like boiled meat, the ribs are kind of falling apart, the bone just comes out super tender, but it was drowned in sauce and that's not what we're going for today. We're going for more of a traditional barbecue style with a modern method. Yeah, and I bought Kevin the Franklin Barbecue Pork, the Meathead Barbecue Pork as gifts, but obviously I have ulterior motives. She likes her ribs. She does like putting a little extra sauce on it. I like mine with a little less sauce, but with the nice little bite that you need to tear it a little off. I don't like when the bone just slides right out. To me, that's overcooked. Whatever you like, it doesn't matter because with the Sous Vide, you have the ultimate control. You can have it tender, fall off the bone, you can have it with a little bite, and it all depends on temperature and time. So those are the two components for every Sous Vide cook that you need to keep in mind. This recipe, we like it a lot because for the texture that we like, we can achieve it in four hours. Traditional methods, it might take over a day or however many hours to smoke it, but I mean, obviously you cannot beat a real smoker. And we'll go over some of the methods to get that barbecue taste into it without using the barbecue. Okay, so we have salt, molasses, liquid smoke, because you're Sous Vide-ing, so you want that smoke flavor in there if you don't have a smoker. For me, actually, even if I do have a smoker, since we are going to be smoking for such a short amount of time, I'd still add a little bit in. A little bit goes a long way with the Sous Vide. And some spice rub. This is our very special blend, we're going to have it in the description below. Secret ingredients. All secret ingredients, all my family secrets coming out. Asian family secrets, no I'm kidding. So the most important part of this is actually to flip it over, I'm going to cut this part off. Do you keep that? I actually use it in my stir fry. On the back side of these pork ribs, there's this really thin membrane, so we're going to want to pull that off. You should be able to pull it right off. In our Sous Vide, and our setup, it's not big enough to fit this whole rack of ribs, so we're going to cut it in half. Beauty. So the first step is to salt it, I'll let you do that. Generously salt both sides, and then the other side. To this molasses, we're going to add a little bit of liquid smoke, a couple of drops, it's very strong. So what liquid smoke is, they burn the wood, pass it through water, and that water absorbs the smell, and then they bottle that, and that becomes liquid smoke. Couple drops in first, I'll tell you when, one more, like triple that. One more, alright perfect. If you're not sure how to use it, I would go lighter. If you put too much, it becomes very bitter, we've made that mistake before. Stir, stir, stir, stir, stir. Mix it in real good. This molasses and smoke mixture is going to help us to make the color. Also add that nice, deep flavor that you're expecting out of smoked ribs. The next step from here, I would like you to add a little bit of that dry rub, a little heavier on the ends, and do this side. So we've already salted it, we're going to put the molasses. So if you have them cooked already, how long does it last in the fridge? I would say about a week, I wouldn't do too much more than that. Drop that in, and the next step is to seal. So the pork ribs are ready to go in, our sous vide container is ready, set to 165, perfect. I like to use our steam rack, I put it straight on top, and it helps to keep it weighted down. You don't want your meat to float up and you don't want air to get in, so this really helps. And that's it, we'll see you in four hours. We just pulled these out of the fridge, they've been thoroughly chilled. I think whenever you're ready to eat them, then that's enough time. So why do you have to chill them? I like to chill them so that we, so they stop cooking. We're going to continue cooking them, so we don't want them to overcook. But these are already fully cooked, right? Already fully cooked, you can eat them. But it just doesn't look that fantastic. Doesn't, never looks fantastic out of the bag. So we save these juices, sometimes I use this back into the barbecue sauce. I don't think I'll do that today, I have some pre-made barbecue sauce that we'll make. Okay, let me ask you, are we making two versions of ribs today? We can, you can make a dry version and a wet version, but I'm going to combine both because that's how I like it. Okay. I'm going to first put a layer of, a thin layer of barbecue sauce on. We'll sprinkle the dry rub, but let's put this first layer on. Thin layer is good. Okay, I'm too excited. For our purpose, we're not going to use a lot, just enough to coat it a little bit and add that little extra bit of flavor. The only reason I'm putting a little bit of sauce on is so that the dry rub sticks, just, you know, dust it from above. All right, let's go. We're outside in our backyard. We have our smoker. We're going to lay our ribs in and this one, and we're going to leave it in here for about 30 minutes. We're going to baste it every 10 minutes or so, so that we get that nice thick crust and gets it nice and sticky. We're using the smoker today to infuse the hickory pellets that I'm using in our smoker. If you don't have a smoker, you can do this on the grill. I would do it on the indirect side, so you have one side on and you do it on the other side, so that it creates a nice little circulation and dries it out nicely, but doesn't overcook it. Always remember, this is already cooked, so you only need to create the texture on the outside of it. So the oven choice, like we did for the Chinese barbecue pork. If you haven't watched that, you should watch it. It's one of the best things we've made so far. The ribs are done. All right, let's dig in. Oh, cheers. I drank mine already. I know. There's a little bit of a smoke rig after 30 minutes, so I'm pretty impressed with that. The texture is beautiful. You don't even need extra sauce for this, but I guess you could. Can I tell them the story? If you want. So when Kyler and I first met... No, I'll save that for the wings. Is that every episode or every video, we just demolish all our food? So you know that means it's good because we actually demolish it. Tasting take one. We only do one take of everything, so it doesn't matter.