Every Saturday morning throughout the 1960s, Fred Flintstone would order a massive rack of ribs only to have his car tip over from their weight. It was with that scene in mind that I first sank my teeth into a smoked beef rib, a.k.a. dino bone, roughly two decades later.
While the girth of this rib dropped my jaw in awe, the tender, smoke-kissed meat was the true star of the show that day. Since then, I have tried time and time again to cook perfect beef ribs but, as Meathead explains in the article “Barbecue Beef Ribs Texas Style,” they can be much tougher than pork ribs if they are not cooked past the well-done stage.
Sous-Vide-Que changes all that. With this cooking method, the beef rib’s fat and connective tissue slowly break down in a controlled temperature water bath (the sous vide) at 150°F for 36 hours (the temperature is based on our guide here; the length of time is longer than our recommended 24 hours for tough cuts as we have found them to be extra tender after 36 hours) before the rack soaks up some flavorful smoke on a smoker or grill (the que). Remove the ribs from the cooker and you’ve got a tender rack of dino bones that would make Fred Flintstone (and Wilma) proud!
To take the recipe one step further, I have also included instructions for turning the leftover liquid or drippings in the sous vide bag into a savory sauce for the ribs.
Finally, when selecting your beef ribs you can either opt for the ultra meaty plate ribs (i.e ribs taken from the short plate next to the flank steak) or the more flavorful, yet less meaty, back ribs (i.e. the ribs found in a prime rib roast). For this recipe, I use back ribs but you can easily substitute plate ribs by allowing a little extra time for them to reach an internal temperature of 205°F on the smoker.
Explore the world of Sous Vide Que, the ultimate marriage of water and smoke, by clicking here to download our ebook “Sous Vide Que Made Easy” for $3.99 on Amazon (free Kindle app runs on all computers). Or get the book and others FREE as a member of the AmazingRibs.com Pitmaster Club. Click here to join.
Serve with: additional red wine.
Published On: 1/5/2018 Last Modified: 4/8/2021
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