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Mitch's Sous Vide BBQ Ribs Recipe

Sous vide back ribs baby 13

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Smoky flavor not overpowering.

*NOTE: This recipe was submitted by the author as part of an online recipe contest. It has not been tested by ISVA.

From the ISVA Editors

These sous vide St. Louis ribs use a flavorful rub for a smokey flavor that doens't overpower the meat itself.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Mitch's Sous Vide BBQ Ribs Recipe

  • Published: October 19, 2021
  • By Mitchell Feinstein
  • Total Time: 18 hours
  • Cooks: 130°F (54.4°C) for 18 hours
  • Serves: 4

Ingredients for Mitch's Sous Vide BBQ Ribs

  • For the Ribs

  • 2 racks St Louis Ribs
  • For the Rub

  • 1/4 cup salt
  • 2 cups brown sugar
  • 3 tablespoon garlic powder
  • 3 tablespoons onion powder
  • 4 tablespoons chili powder
  • 2 tablespoons black pepper
  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • Yellow mustard to coat ribs so that the rub can stick
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Cooking Instructions for Mitch's Sous Vide BBQ Ribs

For the Ribs

Peel the silverskin off the back of 2 full racks of St. Louis ribs.

This serves 4 people leaving a half a rack for each person.

Then pat the ribs dry.

For the Rub

Mix the dry ingredients together in a small bowl.

Apply the yellow mustard generously. Then apply the rub.

For the Smoke

Smoke on an indirect flame over a water bath for 2 hours at 225°F (107°C).

For the Sous Vide Ribs

Pull and place in sous vide bags, seal bags. Cook in sous vide bath at 130°F (54.4°C) for 18 hours.

To Finish

Remove finish in a 300°F (149°C) oven with BBQ sauce bake until done.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Ribs, Sous Vide Pork Ribs, Sous Vide Recipes

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