Posted by johngl
You may think I am stuck in a rut with this sous vide baby back rib thing, but I assure you that isn’t the case. Sometimes, zooming in on a recipe can yield some really great results.
I’ve tried six hours at 150 ° and 16 hours at 150°, each using different rub recipes.
This time around, I ran them for over 20 hours using a rub developed for some “oven” baby backs a couple of years ago.
The results were pretty spectacular.
Since I have done several of these posts now, I don’t feel the need to cover ever detail of getting these ribs to the table. Here are some highlights.
Dust the rib racks with a good layer of dry rub.
Back them up and seal them.
Fire up your sous vide rig and set the temp at 142°. Submerge your ribs for 20 hours.
Once they’re done…
drain that unctuous, flavorful juice into a cup, we’ll be using it later.
Remove the ribs from the bag and put them out on the grill. Hopefully, you fired it up in advance. Keep the heat low, we don’t want to scorch these beauties.
I had the grill down to around 250° after doing some burgers, Italian sausage, bratwurst, and chicken. In essence, I grilled dinner for every night this week in advance. The charcoal was on the downside of heat output which was perfect for this application.
At this temp, it is okay to put the ribs on about a half-hour per side. It also gives you ample time to use some leftover potatoes you may have in your fridge.
These potatoes were leftover from a slow-cooker pot roast the most glorious spousal unit made on Friday. I just sliced them up at about a 1/4″ thick. I added a bit of oil to a heavy skillet and fried, then salted the potatoes. Near completion, I sprinkled them with finely chopped fresh sage.
Oh, and that unctuous juice that was drained off? Well, I strained it, reduced it to about three tablespoons and mixed it into my favorite blend of barbeque sauce (equal parts Rudy’s ‘Sause’ and KC Masterpiece Original).
We enjoyed a Castle Rock Cheapo Pinot with the ribs. Actually, it was a 2008 California Cuvee. A little closed down at the start, it opened to a nicely fruity wine that didn’t fight with the tangy and spicy barbeque sauce.
So, if I am in a rut, its a damn tasty one. I may hang there for a while.