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24 Hour Ribs & More



Ingredients

2 racks ribs (we used baby backs and St Louis ribs)

1 egg white

1 tbsp water

Seasoning of your choice (we used Uncle Steve South Texas Red and Kosmos Honey Killer Bee)

8 slices Texas toast

8 slices american cheese sliced

8 slices Harvarti cheese sliced

BBQ sauce of choice

mayonnaise

butter

Tools Needed

sous vide

smoker

griddle



Directions

Step 1

1. Take ribs out of package and dry with paper towels. Cut Vacuum sealer bags to the size of the ribs. Seal one side and put ribs in each bag. Suck down and seal both bags and put in a sous vide temped at 140 degrees. Leave in sous vide for 24 hours.

Step 2

2. Remove from sous vide and take ribs out of bag. Dry with paper towels. Take a small cup and put egg whit and water in and mix. Brush egg mixture on both side of ribs. This will make seasoning adhere to the ribs. Season both sides of ribs with your favorite rub and let sit for 5 minutes. Put on a smoker at 225 degrees and smoke for up to 2 hours or until they have good color and is very tender. Eat as is or make something special with them.

Step 3

3. Take a good amount of ribs and dice meat into small pieces. Add some BBQ sauce and mix. Put mayo on one side of the bread. Put butter down on a griddle pre heated to low. Put bread on the griddle mayo side up. Add 2 slices of American cheese to 4 slices and Havarti to the other 4 slices of bread.

Step 4

4. Add rib meat to 4 slices of bread and top with the other 4 slices of bread making 4 sandwiches. Toast on one side, flip and toast on other side



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