Level of difficulty: 2
The picture above shows an entire rack. Because of the unique characteristics of sous vide, the rack can also be portioned into smaller pieces, packaged separately and processed without altering the time/temperature guideline. If you want to use self sealing bags (Ziploc freezer bags) for this, remove the air from the bag using the water displacement method.
Stage the baby back ribs into dedicated vacuum bags. Seal and sous vide process @
140 F/60 C for 18 hours.
While the ribs are processing, make the rub using the listed ingredients above. Make the Brisk BBQ Sauce using the listed ingredients as well. Set both aside.
When the time has elapsed, reduce the setting on the immersion circulator to 130 F/54 C. The ribs can be held in this state for at least 6 hours without compromising texture, quality, or wholesomeness. You can proceed with the recipe or the ribs can be shocked cold according to this method and safely refrigerated in the sealed package for up to two weeks.
Day of service
Remove the pouch from the bath, open the bag and drain the juices into a microwaveable container. Set aside. Lay the processed rack on parchment or butcher paper. Pat dry with a clean towel or paper towel. Use a pastry brush to paint the ribs with the beaten egg white–this helps the seasonings adhere. Sprinkle with the salt and pepper and then…
Sprinkle generously with the rub until the surface is well coated.
Stand the ribs up in a rack so that the hot air circulates evenly.
Hot smoke or roast at
185-225 F/82-107 C for 1+ hours or until an internal temperature of 140 F/60 C is achieved and the ribs have acquired the desired appearance.
Process the reserved juices in a microwave oven (or in a small pan) until they begin to boil–the result will be a clear liquid populated with what appears to be gray scrambled egg whites (albumins). Put a moistened coffee filter or paper towel in a strainer and pour the liquid through. Discard the solids and add the clarified liquid to the Brisk BBQ Sauce.
Remove the ribs from the rack and lay out on the sheet pan.
If desired, coat the top side with the Brisk BBQ Sauce. Return to the oven for 15 minutes.
Remove and allow to rest for ten minutes before carving. Serve with a little extra Brisk BBQ Sauce.