Indoor BBQ Beef ribs

(16)

James Beshada

Houston, Texas

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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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!
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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 0

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

    • Step 1

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

    • Step 2

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

    • Step 3

      Slice and Enjoy!

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163 F / 72.8 C Recipe Temp
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