Sous vide BBQ pork ribs

My best barbecue ribs recipe



  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.

Copy me, hack me, fork me.