It shouldn’t be a surprise that BBQ is very hot right now! I know not everyone has a smoker in their kitchen, but I follow two websites pretty closely for great information about BBQ and food techniques. The best resource for BBQ that I have ever found is Amazing Ribs and for technique, especially sous vide, I always go to Chef Steps.
While browsing through Chef Steps I found their method for “Apartment Ribs.” Basically, the ribs are salted, bagged, and cooked in an immersion circulator set to 167 ° F for six hours for St. Louis style, or four hours for Baby Backs. Then the ribs are blotted dry and painted with a mixture of molasses and liquid smoke before the rub is applied. Ten minutes in a 450° F convection oven to set the bark and caramelize the sugars and the ribs are done! Sounds easy enough, right?
I wanted to duplicate the process using CVap and see how it worked out. I placed the ribs on a rack on top of a sheet pan and covered the ribs and pan with foil. This simulates the bagging you would need to do in an immersion circulator. I set the CVap for CONSTANT COOK then set DONENESS to 167 and BROWNING to 0. I set the timer for six hours and pressed start.
Upon completion of the cycle, the CVap will revert to a 150 Doneness + 0 Browning hold setting. At that point, I blotted the ribs dry and painted with the molasses/liquid smoke mixture and applied a generous dusting of Memphis Dust Rub from the Amazing Ribs website (this is a REALLY good rub that I use on just about anything BBQ). Ten minutes in a 450° F convection oven and they turned out perfect.
People who have had ribs from my smoker said that these were moister than usual! The ribs were perfectly cooked with a bit of resistance to the bite. “Fall off the bone” is overdone – and highly overrated in my opinion! If you don’t have to bite the meat off the bone, you will never win a competition. The slow, precise cooking from CVap is what made the difference, and there was no loss of moisture with this method!