Beef Ribs Sous Vide
Beef Ribs, cooked via sous vide for 48 hours, are tender and juicy, brimming with barbecue flavor charred on a cast iron grill.
Calories per serving: 644kcal
Ingredients
- 4 pounds (1.81 kg) Beef ribs
- 1 tablespoon (1 tablespoon) Barbecue 3000, or your favorite rub
~~ -- Sous Vide Bag -- ~~
- 2 tablespoon (2 tablespoon) *Woody's Cook-in' Sauce
- 2 tablespoon (2 tablespoon) Mis Rubins Magic Marinade
- 3 cloves (3 cloves) Garlic
~~ -- For the Grill -- ~~
- 1 tablespoon (1 tablespoon) *Mis Rubin's Black Magic
¼ cup (71.5 g) Boswell Barbecue Sauce
Instructions
- Mis en place
- Cut any excess fat off the ribs. Rub the ribs well with the barbecue rub.
- Brush the ribs with the Cookin' Sauce.
- Put the broken up pieces of garlic in the the bag with the Magic Marinade.
- Put the ribs in the bag, squishing it with your hands to remove as much air as possible. Seal the bag. You can put them in the refrigerator to marinate overnight or you can freeze them to use at another time.
- Prepare the sous vide at set it to 135 for 48 hours. Walk away.
- When the ribs are done, remove them from the bag and pat them dry with a papertowel. Get as much liquid off them as possible.
- Set the cast iron grill to high. While that is happening, sprinkle the ribs with Black Magic and press down on them so the seasoning gets in. Brush the rubs with barbecue sauce.
- When the grill reaches at least 500, put the ribs on the grill. Brush the side that is facing up with sauce.
- After 30 seconds, turn the ribs and brush the other side. Turn the ribs and bush that side, then do one more turn and brush to make sure all the sides have browned and have been sauced.
- Let the ribs rest for at least 5 minutes before serving. Enjoy!
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