Chuck Ribs

Beef Chuck Ribs

Author

X Bryant

I’m a #sousvidenerd

Prep Time: 03:20

Recipe Time: 38:00

Temperature : 150F / 65.6C

Ingredients

• Bone-in Beef Chuck Rib (Caps and Silver Skin Removed)
• Salt
• Pepper
• BBQ Sauce

Directions

1. Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC
2. Pat Ribs Dry
3. Season Generously with Salt and Pepper
4. Cold Smoke Ribs for 3 Hours
5. Seal Ribs in Sous Vide Bags
6. Place in Immersion Circulator
7. After 38 Hours Remove immediately to Ice Bath

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1. Sear all sides on top of stove or using searsall torch
2. (Optional) Slather with BBQ Sauce and Serve