Easy Guide to Mouth-Watering 24-hour Sous Vide Smoked Beef Dino Ribs
These dinosaur beef ribs were so juicy and delicious and really easy to make. They left our family speechless... in a good way!
Easy Recipe for 24-hour Sous Vide then Smoked Beef Ribs Your Friends and Family will Love
Recipe by Jared at Hook's Rub - Find more Recipes here and our Seasoning here. Please add this email to your Primary Folder, add us as a VIP or do whatever you can to save us from the dreaded Spam Folder! :)
Master the art of mouth-watering 24-hour Sous Vide and Smoked Beef Ribs with our step-by-step tutorial. Elevate your BBQ skills and impress your guests effortlessly!
Ingredients:
- Hook’s Rub Mad Cow Beef Seasoning and Hook’s Rub H-Town AP Seasoning
- 1x Rack 4 Bone Dino Beef Ribs
- Water to fill container
Tools:
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- Thermoworks Thermapen One or ThermoPop Instant Read Thermometer or similar
- Thermoworks Smoke, Dot, Chef Alarm, Signals Smoke X or RFX Leave in Thermometer
- Sharp Knife like our Kegani Damascus Steel Chef’s Knife or our Damascus Steel Boning Knife
- Cutting Board
- Vacuum Seal Machine with bags large enough for the ribs
- Cambro or Pot with lid large enough to fit ribs
- Aluminum foil for covering Sous Vide container if you don’t have a lid
- Nitrile Gloves
- BBQ Smoker or heated grill set up in the offset heat method.
- Cambro CamGo Box, cooler or insulated container for the meat to rest.
Method:
1. Season the ribs all over with MAD COW beef rub and H-Town AP rub. Then vacuum seal making sure each side is completely sealed without air leaking. Tip: If the ribs are too big for the bag, you can split the ribs in half to allow to fit into the vacuum seal bags for the sous vide.
2. Fill container with water and set sous vide to 140 degrees F and for 24 hours and 10 minutes.
3. When the water is heated and ready, slip the vacuum sealed ribs into the water and cover the container with the lid or foil. This is done to keep in as much heat as possible.
4. Let the ribs sous vide for the 24 hours then smoked Dino Ribs. Sous vide for 24 hours at 140 degrees.
5. When ribs are close to the 24 hour mark, heat the grill/smoker up to 275 degrees F and carefully remove ribs from sous vide and vacuum bag and place on the grill rack away from direct heat. They will be hot.
6. Insert leave in thermometer probe into middle of the thickest part of the meat and set the alarm to 165 degrees F.
7. When the ribs reach 165, wrap in butcher paper and place back on the grill and reinsert the thermometer probe. Set the temperature on the probe to 205 degrees F.
8. When ribs meet around 195 degrees, poke in thickest part of the meat. If not probe tender, let smoke longer, checking every 5 degrees. When they are poke through tender like poking into softened butter or creamy peanut butter, carefully remove ribs to a cooler, cambro or unheated oven to rest for 1-3 hours.
9. After a 1-3 hour rest, slice the ribs and serve with or without BBQ sauce.
Wrapping up our guide on the 24 hour sous vide smoked beef dinosaur ribs recipe, you now have the essential knowledge to create tender, flavorful ribs that are sure to steal the show at your next gathering. The combination of sous vide precision and smoking techniques will take your ribs to the next level. Be sure to bookmark this beef dinosaur ribs recipe and share it with friends who appreciate a good cookout!
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