|
|
Instructions |
|
|
|
Pull out silver lining of ribs if possible. Cut
spare ribs in half. Place each set of ribs in a
freezer bag. Clip a big binder clip at the bottom
of bag and place a heavy metal spoon to weight the
bag down.
|
|
|
|
Fill a plastic cooler large enough to house the
ribs with warm to hot water. While filling with
water, set sous vide machine to 145 degrees. Only
allow the temperature to go above 10 degrees
while filling since the temperature will drop
once you add the ribs. Open the freezer bag about
1 inch. Slowly submerge the bag so that all the
air is sucked out. When almost submerged, close
the bag and place in cooler. Do not stack the
bags on top of each other but stack the ribs side
by side. Line the top of the cooler with either
bubble wrap or ping pong balls to keep the water
from evaporating and the temperature constant.
|
|
|
|
Cook the ribs at 145 degrees for 24 hrs from when
the temperature gets to 145 degrees. Drain ribs
from liquid in freezer bags. Dry ribs with paper
towel. Then coat with favorite rub. Grill ribs
on medium. Then coat with favorite BBQ sauce and
caramelize.
|
|
|
|
NOTE- Can cook as many ribs as you'd like. Just
make sure there's enough space in the cooler. We
used a big cooler and cooked 4 rack of spare ribs
and the same temperature at 24 hrs. Place cooler
in bathroom tub. Easy to fill water/drain and
keeps the temperature constant.
|
|
|
|
Originally Submitted
5/29/2018
|
