I made final #mantrip meal. #bourbon #bbq #ribs, roasted #garlic #potatoes, BBQ #beans. #3floyds #zombiedust for completion. #craftbeer

72 hour sous vide kansas city baby back #ribs. Fucking pro! #BBQ (Taken with Instagram)

this is how nerds cook ribs.

sous vide baby back bbq ribs, zip tie guns, ibc cream soda

48 hour sous vide bbq baby back ribs.

i heard that this is an insane way to make ribs. being the bbq fan i am, i went for it. first i brined them for 24 hours. this makes them hold water much better when cooking. i also added a little bit of brown sugar and liquid smoke to the brine.

after 24 hours i dried them off and put my kansas city dry rub on one half and some famous daves rib rub on the other. i re-made a small batch of the kansas city rub because i read that no additional salt is needed after brining. so i made it without salt. i noticed this with the dave’s rub, it was still good, but much too salty. next time i will try not brining.

i cooked them for 48 hours at about 143 degrees F. when researching on the internet, a lot of dudes did 72 hours and reported that the meat falls away from the bone under its own weight. i was hungry and figured they’d still be good after 48 hours. next time i’ll try 72 hours.

once out of the bag, i used a butane torch to create a flavor crust on the surface of the ribs. when making sous vide steaks i would sear them in a hot pan or on the grill for a minute per side - but the blowtorch is much better and much cooler.

i then covered them in my kansas city sauce and put it under the broiler for about 5 minutes. this warmed up the sauce and made it thinner and stick to the meat. i also torched it briefly to caramelize the sauce :D

i’ve been eating ribs my whole life.
i’ve had a lot of ribs.
these were easily the best ribs i have ever had.
unlike any other ribs i’ve ever had. 
the meat stuck together very well, but pulled away cleanly from the bone. for the meat staying together so well, they were unbelievably tender and juicy. the texture is nothing short of silky. this cooking method is so incredible.

racks of bbq ribs.

fat willy’s rib shack.

bucktown, chicago, il.

rib fest!

lincoln square, chicago, il.

adventures in making barbeque ribs.

i’ve always been into ribs, but had never made my own. a recent grocery store visit and ribs were on sale, it was a sign, so i purchased 2 slabs.

i rinsed and dried them both off and then removed their membranes which is real crucial. i then patted one slab down with my previously made mocha java dry rub which i had only previously used on chicken (which didn’t work too well). the other one i marinated in a fresh batch of boubon whisky bbq sauce. i let these sit in the fridge overnight.

i cut each slab in half and wrapped it in foil. i baked them for 2.5 hours at 300 degrees, then applied sauce to both of them and broiled for 10 minutes (noticed the sauce start to burn and pulled em just in time). i’ve heard mixed things of cooking with sauce versus without, apparently the sauce burns which is why people prefer dry rubs but i had no problem. they turned out pretty perfect. both types were very juicy and falling off the bone. the sauce was fucking great on them too! they were both good but my girlfriend and i both preferred the coffee dry rubbed ones. it didn’t have a very coffee-ey taste, but was a real nice blend of spices, very earthy. again, the sauce on them sealed the deal :D