I've been thinking about sous vide ribs for a while.
I love ribs.....love ribs. However my love of them has made it terribly hard to sacrifice a rack in the name of sous vide when they are so amazingly good on the smoker or grill. So, my plan is to LEAVE the smoker and grill completely out of the equation as I think its bonkers to crank either up and NOT use them for what they do and that's fantastic ribs. I wanna see if I can make tasty ribs without going outside. Just me, the ribs, the anova and either my searzall or the broiler. Note.....I do NOT like ribs in the oven. So this will be quite the feat if the anova can make a rack of ribs that I don't bitch about.:razz:
The trick, I think, is to get flavor inside the meat with little to no salt for the long cook. I've thought about liquid smoke, smoked paprika, smoked black pepper as well as smoked salt. If I could find a liquid smoke that I actually liked it would be great. However, I think I'm gonna go with a smoked paprika, smoked pepper, tiny bit of smoked salt route with some other spices in there. No sugar, barely any salt if any.
Then on the finish a heavy dose of rub to caramelize or maybe a glaze.
I hope to give this a whirl within the next week or so.