Chuck Ribs

()

X Bryant

Seattle, WA

I’m a #sousvidenerd

  • Rate This
Beef Chuck Ribs
Read More

Shop Sous Vide Cookers

Precision® Cookers

Edge-to-edge perfection. No skill required.

Shop Now

Ingredients for 4

  • Bone-in Beef Chuck Rib (Caps and Silver Skin Removed)

  • Salt

  • Pepper

  • BBQ Sauce

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC

  • Step 2

    Pat Ribs Dry

  • Step 3

    Season Generously with Salt and Pepper

  • Step 4

    Cold Smoke Ribs for 3 Hours

  • Step 5

    Seal Ribs in Sous Vide Bags

  • Step 6

    Place in Immersion Circulator

  • Step 7

    After 38 Hours Remove immediately to Ice Bath

    • __placeholder__

    • Step 0

      Sear all sides on top of stove or using searsall torch

    • Step 1

      (Optional) Slather with BBQ Sauce and Serve

Latest Comments

150 F / 65.6 C Recipe Temp
Recipe Time
Prep Time