The most tender and juicy ribs I have ever made
I never knew it could be this easy
FoodTribe, I never realized that making the most tender and juicy ribs I have ever made could be this easy. You do not need sauce for these ribs because the natural juices is all you need.
I started with two racks of baby back ribs, I rubbed them with cayenne and some homemade creole seasoning. I prefer dry rubbed ribs over sauced ribs. I vacuum sealed them in separate bags and tossed them in the water to sous vide at 165 degrees F for about seven hours. When that time was up I tossed them in cold water to stop the cooking process, I cut the bags open and patted the ribs dry with a paper towel. Next they went onto the grill on high for a nice sear. The sear only took a couple of minutes on each side and that was it you all.
The hardiest part of making these amazingly tender and juicy ribs was vacuum sealing them and carrying them to and from the grill you all, so simple.
No joke you could have cut these with a plastic fork you all. I wish I would have taken a picture of them right after slicing them so you could have seen the juice that leaked out during slicing but after cutting them I had to try one, for quality assurance. After trying that first one I did not care about taking pictures or even getting a plate, I would have been perfectly happy standing there eating these wonderful ribs off the cutting board. After eating a couple more, for quality checks of course, I did get a plate and some picture.
Look at how juicy these are
What do you all prefer, dry rubbed or sauce covered ribs? Tell me in the comments down below. Stay safe out there FoodTribe! I love you all!