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Ingredient
Yield
Yield
Timing
Timing
Equipment and Materials
Optional Equipment and Materials
1
Create Brine
| Ingredient | Quantity | ||
|---|---|---|---|
|
Water
|
9
|
kg | |
|
Dark brown sugar
|
580
|
g | |
|
Salt
|
300
|
g | |
|
Instacure No. 1
|
60
|
g | |
|
13
|
g | ||
|
Yellow mustard seed, whole
|
10
|
g | |
|
10
|
g | ||
|
Pink peppercorns, whole
|
8.0
|
g | |
|
Fennel seed, whole
|
4.5
|
g | |
|
Cinnamon, whole
|
3.2
|
g | |
|
Chili flakes
|
1.0
|
g | |
|
Cloves, whole
|
0.7
|
g | |
|
Bay leaf, fresh
|
0.5
|
g | |
- Scale ingredients.
- Dissolve ingredients into water.
- Chill brine to below 40°F / 4°C.
- If you aren't sure where to find Instacure No. 1, click here.
Tip: Dissolve the ingredients in half of the water. Heat this water until the salts and sugar are dissolved, then add the other half of water as ice to quickly chill the brine.
2
Trim Short Rib Plates
- Trim the fat from the plate of ribs.
- Trim away any silver skin covering the meat.
3
Slice Along Short Rib Bones
- From the back side of the rib plate, slice along the length of each bone.
Note: Doing this will make it easier to remove the bones after cooking (see step 11).
4
Place Rib Plates in Brine
- Submerge prepared rib plates in brine for 7 days.
- Keep the brine and ribs refrigerated.
Note: Turn rib plates over each day to ensure even brining.
5
Make Spice Rub
| Ingredient | Quantity | ||
|---|---|---|---|
|
Salt
|
75
|
g | |
|
Dark brown sugar
|
75
|
g | |
|
72
|
g | ||
|
42
|
g | ||
|
Garlic powder
|
10
|
g | |
|
Juniper berries, whole
|
10
|
g | |
|
Chili flakes
|
6.5
|
g | |
- Scale spices.
- Coarsely grind black pepper, coriander, juniper berries and chili flakes.
- Combine all ingredients.
6
Remove Ribs from Brine
- Remove ribs from brine after 7 days.
- Lightly pat dry.
7
Apply Spice Rub to Rib Plates
- Apply spice rub to all sides of the rib plates.
- ChefSteps own House Rub 01 works as an excellent substitute for this rub.
- Press spices into meat for better adhesion.
Note: Spice rub should increase the weight of the meat by about 5%. That is, a 500 g rib plate should be covered by about 25 g of rub.
8
Smoke Ribs
- Smoke ribs at 149°F / 64°C for 5 – 7 hours at a relative humidity around 65%.
9
Cook Ribs Sous Vide
- Vacuum package smoked ribs.
- Cook brined ribs in a water bath at 149°F / 64°C for 48 hours.
10
Remove Ribs from Bath
- Remove the short ribs from the water bath.
- Cut open the packaging.
11
Remove Bones from Ribs
- Pull the bones away from the rib plate. They should pull away with ease.
12
Slice Ribs
- Slice the short rib into strips parallel to the direction of the rib bones.
13
Portion and Serve
- Slice each strip into individual portions for serving.