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Sous Vide Dry Rub Louisiana Spare Ribs

Yields3 ServingsPrep Time15 minsCook Time15 hrsTotal Time15 hrs 15 mins

Ribs are an amazing American Past time! Most people love them, but smoking foods at home can be hard. Especially if you don't have a smoker. This recipe is for those few people who just cant smoke their own meats at home!

 1 Rack of Louisiana Spare Ribs
Dry Rub Seasoning-
 4 tbsp Salt
 3 tsp Pepper
 4 tbsp Pre-mixed Italian Spice Blend
 6 tbsp Sugar
 6 tbsp Brown Sugar
 3 tsp Cayenne
 3 tsp Paprika
 1.50 tsp Mustard Powder
 1.50 tsp Garlic Powder
 1.50 tsp Onion Powder
Smokey Mixture-
 6 tsp Liquid Smoke
 3 tsp Cider Vinegar
 3 tsp Olive Oil

The rub is simple to make. Start by combining all the dry ingredients.
Using a fork, break apart the brown sugar in a small bowl. Then add and stir together the salt, sugar, pepper, cayenne, paprika, mustard powder, garlic powder, onion powder, & Spice blend.

The specific Italian blend spice I'm using is the McCormick Italian Herb Seasoning. Usually, it can be found at your local Walmart. I like to add it because it adds a bit of extra texture and body to the ribs.


In a separate bowl, combine the liquid ingredients.

Mix together the Oil, Vinegar, and Liquid Smoke. If you don't totally love the smokey flavor feel free to dial it back and do 3-4 tsp instead. Leave this mixture out at room temperature until we are ready to bag up.

Preparing the Ribs-

Get the ribs ready to season by cleaning them of excess fat and gristle. We have linked a guide on how to fabricate ribs for your convenience.

In addition, I chose to cut up my spare ribs in sections of 4 bones. This provided me enough meat for one meal, and gave me 2 more portions that I have frozen for a later date!


After you have cleaned up the ribs they are just about ready to be cooked.
Place the ribs on a wire rack with a sheet pan underneath to help catch excess seasoning. Then, generously coat the ribs. Making sure to gently press it into the raw pork. Do this for both the presentation side and the underside.

Ideally, you should have a small portion of the rub remaining. Save this for later. Then place the seasoned ribs into a vacuum pressure bag.


To finish the seasoning of these ribs. Pour some of your liquid smoke mixture into each bag. Seal the bags and prepare a circulator set to 150°F


Gently lower the ribs you would like to cook into the water bath set at 150°F and set a timer for 12-15 Hours. Range the length of the cook based on the texture of ribs you like.

12 hours will achieve a nice bite with a slight pull needed to get the meat off the bone.
15 Hours will achieve a soft bite with little pull required letting the meat fall off the bone.


About 30 minutes before your cook is finished, set up another wire rack and sheet pan. Then turn on your convection oven to 500°F so that it is preheated for when we need it.


Remove the ribs from the bag once the timer has finished. Drain a small amount of the liquid atop the ribs, then using the remaining rub, again coat the ribs. Place the entire rack into the oven and let them sear for 5-10 minutes to achieve a nice smokey bark.

When you have reached a desirable color to the top of the ribs, remove them from the oven. Cut the ribs apart being careful not to destroy the integrity of the meat connected to the bone.

Dont Like Dry Rub? No Problem-

At this point feel free to dive in. If you would like, microwave some of your favorite barbecue sauce so that it is warm and brush or dip into it. I personally love sloppy ribs. But that being said, dry rub is just as good!

Nutrition Facts

Serving Size 4 Ribs

Servings 3