Summer is by far my favorite time of year. It is an escape from winter. The sun is out, the birds are chirping, the flowers are blooming. Millions upon millions of people leave their dens of hibernation for the great outdoors. But to me, there are three things that truly signal the beginning of spring: baseball, beer, and BBQ. Today we will be focusing on the king of grill toppers, ribs!
My normal procedure for baby backs would be 225°F on my smoker for 4-5 hours. But that limits me to only cooking and eating ribs on the weekends and I’m way too greedy for that. Luckily, I have a CVap Cook & Hold! This technology allows me to cook the ribs beforehand in the oven and have them holding until I get off work. I can then finish them off on the grill at my convenience.
1 slab baby back ribs
3 tablespoons salt
1/4 cup firmly packed dark brown sugar
1/4 cup white sugar
1/4 cup paprika
2 tablespoons cup garlic powder
1 tablespoons ground black pepper
1 teaspoon ground ginger powder
1 tablespoons onion powder
1 teaspoon rosemary powder
1 tablespoon cinnamon
BBQ Sauce of your choice
1. Remove membrane and sprinkle salt on both sides of the ribs and allow them to dry brine overnight.
2. Mix together all dry ingredients in a bowl to create your dry rub.
3. Rub a thin layer of vegetable oil on the ribs and then coat with dry rub.
4. Place ribs on half size sheet pan and put them into the Cook and Hold oven.
High Yield Mode: ON
Time: 5 hours
At this setting, the ribs will hold at 135°F for six hours
Finally, fire up your grill and baste ribs in your favorite BBQ sauce. When the grill is at its hottest, place ribs directly over heat to allow the sauce to caramelize and get some texture on the outside. Slice ribs and serve!
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!