Ribs, Sous Vide

Day 1:

Dry rub:
Combine the paprika, brown sugar, salt, mustard, black pepper, garlic powder, oregano, coriander, and red pepper flakes. Set aside.

Ribs:
Remove the membrane on the back of the ribs, and where you are unable to remove it, score it with your knife to break it up. Trim off big excess hunks of meat and fat. (The meat can be cut up for another use, the boney pieces can be saved for stock, and the fat can be saved to render).

Divide each into portions with three to four ribs each by cutting through the meat in between the ribs.

Rub ribs on all sides with the spice rub mixture.

Place individual portions of rubbed ribs in vacuum bags.

Add 2 drops liquid smoke to each bag. Seal the bags, transfer to refrigerator, and let rest until you are ready to cook, at least 4 hours. You can also freeze any you don’t plan to cook right away.

Cook:
When Ready to Cook, set your circulator to 165°F.

Add ribs to the water bath and cover it with a lid. Cook for 12 hours, then remove to a plate or tray to cool a bit.

Ribs can be stored in the refrigerator at this stage for up to 5 days before finishing.

Finish:
Remove ribs from vacuum bags and carefully pat dry with paper towels.

Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F.

Line a large baking sheet with aluminum foil and place a wire cooling rack on top. Spray the rack with cooking spray.

Place ribs on the rack, meaty side up. Transfer ribs to oven and cook until the ribs are heated through, about 20 minutes.

Brush both sides of the ribs with bbq sauce, leave meaty side up, and return to oven for 10 minutes.

Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer.

Remove ribs from oven, paint with one last layer of sauce, and serve.