Keto BBQ Ribs

Wow! This is a keeper sous vide rib recipe and It is so easy to make, its Keto friendly too. I like to use unseasoned or unbrined St Louis style ribs, they are so much more juicy and flavorful than back ribs. I am including my rib rub recipe that can also be used on chicken, jalapeno poppers and sausage tots.

Author

Steve Adams

BBQ Pitmaster

Prep Time: 00:15

Recipe Time: 12:00

Temperature : 165F / 73.9C

Ingredients

• BBQ sauce of your choice
• Liquid smoke optional
• Wood chips optional
• Rib Rub:
• 1 1/2 Tbsp chili powder
• 1 1/2 Tbsp fresh cracked pepper
• 1 1/2 Tbsp paprika
• 1 Tbsp celery salt
• 1 Tbsp garlic powder
• 1 Tbsp onion salt
• 1 Tbsp seasoning salt
• 2 Tbsp erythritol or sweetener of your choice

Directions

1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
2. Flip the ribs over meat side down and with a piece of paper towel pull the membrane off, like this.
3. Cut rib rack in half or quarters
4. Mix rub ingredients in a bowl and sprinkle rub over ribs on both sides
5. Stack the ribs together or bone on bone with the meat facing out so that the Foodsaver bag doesn’t get punctured while sealing. Seal in a food saver bag
6. Submerge in preheated sous vide bath 165 for 12 hours

Fire Up The Smoker, Grill Or Oven

1. Remove from Sous vide bath and either plunge into an ice bath to finish the next day or continue to the finishing stage.
2. Preheat BBQ or grill to 300 degrees
3. Place ribs meat side up on a cookie sheet Lightly sprinkle a little more rub on the ribs for a dry style rib
4. Add wood chips to coals or smoker box. Cook over indirect heat until the bark has set up.
5. Or... try using a smoking gun. Put cooked ribs in a bowl, cover and give it three smoke infusions of clean burning smoke. Release smoke between infusions.
6. $20 smoking gun works great.
7. If you would like saucy ribs: Brush your favorite BBQ sauce over surface and cook over indirect heat until the BBQ sauce has caramelized
8. moist, juicy ribs with a great bite.