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Sous-vide Smoked Beef Ribs
Sous-vide Smoked Beef Ribs

Before you jump to Sous-vide Smoked Beef Ribs recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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Perhaps the food just isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, but that is certainly not true. Especially if you ensure that the dishwasher is full prior to starting a cycle. Save even more money by air drying and also cool drying your dishes rather than heat drying them.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living just isn’t that hard. A lot of it is simply making use of common sense.

We hope you got insight from reading it, now let’s go back to sous-vide smoked beef ribs recipe. You can cook sous-vide smoked beef ribs using 7 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Sous-vide Smoked Beef Ribs:
  1. Use 2 slabs Beef Ribs
  2. Take 5 tbsp Brown Sugar
  3. Get 4 tbsp Kosher Salt
  4. Get 3 tbsp Chinese Five Spice Powder
  5. Take 1 tbsp Onion Powder
  6. You need 1 cup Chinese Style Bbq Sauce see my recipe
  7. Take 4 BPA free gallon sized bags
Steps to make Sous-vide Smoked Beef Ribs:
  1. Get the sous-vide water bath warming up to 165° F
  2. Make the Chinese style rib rub. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly.
  3. Trim the excess fat from the ribs and cut in half.
  4. Coat ribs with the rub and let rest until the water bath reaches temperature.
  5. When the water is to temp place the ribs into the bags and submerge into the water.
  6. I use an oven cooling rack across the top of the bath to clip the top of the bags too to keep the zipper from going into the water. I've never fully trusted them to not leak when counting on them.
  7. Cover the top with plastic wrap to hold in the heat. The cooling rack helps support this too.
  8. Let cook in the water bath for 24 hours.
  9. After the 24 hours place the ribs on a smoker preheated to 250°F. I use pecan wood.
  10. Let them smoke for 2 hours, then brush with the Chinese style bbq sauce and cook for another hour then sauce again.
  11. Check after another hour and if to desired doneness remove from heat.
  12. Let rest for about an hour then grab some napkins and dive in!

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