Indoor BBQ Beef ribs

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I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

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Recipe Temp 163 F / 72.8 C
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For the BBQ lover who doesn’t have access to a smoker, Sous Vide BBQ tends to be looked at as unattainable. This indoor recipe shows you it is possible to make amazing Beef Ribs with just your Anova and an oven!

Ingredients for 6

  • Beef Rib Plate, 3 Rib

  • Meat Church Rub (or your favorite BBQ rub of choice)

  • Salt

  • Liquid Smoke (some also combine molasses)

Directions

  • Step 1

    Trim excess fat off of the top of the beef ribs. Generously season with salt and place on an uncovered rack for four hours. I usually let it dry brine overnight.

  • Step 2

    Brush on the liquid smoke and vacuum seal your meat. On larger boned cuts, I always double bag.

  • Step 3

    Set your Anova Sous Vide Precision Cooker to 163.0ºF / 72.8ºC.

  • Step 4

    Set your Anova Sous Vide Precision Cooker to 163.0ºF / 72.8ºC.

    • Oven

    • Step 1

      Transfer the bagged meat to an Ice bath for approx 30 min to cool the internal temperature of the meat.

    • Step 2

      When cooled. Remove from bags and dry. Generously season the meat with your rub

    • Step 3

      Heat your oven to 350 degrees and Place meat inside on a rack till a deep crust has formed. Approx 2hrs.

    • Step 4

      Slice and Enjoy!

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163 F / 72.8 C Recipe Temp
Recipe Time
Prep Time