I call them Franken-Ribs because they take several complex operations to come to life. I live in a small New York City apartment and so do not have a deck, a yard, a grill, or a place to install a standard smoker. Under these limitations I decided to play with how I could make the best ribs possible. I have been experimenting in my laboratory to create them. I think I have brought to life a perfect rib creation.
Take one rack of baby back ribs, remove the silver skin and cut in half. Apply dry rub containing 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon dried tarragon leaves, 1 teaspoon dried thyme leaves, 1/2 teaspoon garlic powder and 1 tablespoon ground coffee. (This is a modified Montgomery Rib King Dry Rub.) Place each half in a sous vide bag, seal tightly and remove all air from bag. Place in sous vide water bath at 175 degrees Fahrenheit for 6 hours. (I use the original Joule Sous Vide device.) Have a cocktail, take a nap and return refreshed and ready to go.
Carefully remove each rib half from the sous vide bag (they are already ready to fall off the bone) and place in a stove top indoor smoker (I use the Original Camerons Stainless Steel Stovetop Smoker) and heat with hickory chips for 45 minutes. Carefully transfer rib halves to a sheet pan covered with foil, smear the top with barbecue sauce (I use Montgomery Rib King sauce) and place in preheated 450 degree oven for 8 minutes. Carefully transfer to plate and serve additional barbecue sauce on the side with whatever other accompaniments you desire (I’m partial to corn on the cob and iceberg wedge salad with blue cheese dressing and bacon, but beans, slaw, cornbread would all be good choices!).
Your ribs will be smoking hot with a thin crispy crust and completely melt in your mouth meat inside. It has taken me several iterations to get to this point so I think I will just enjoy them for awhile. Hope you like them and share any adjustments you would make to the prescription, doctor.
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