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Benefits of Crock Pot Cooking

In addition to the cost benefits mentioned above when it comes to crock pot cooking there are a number of other advantages which are well worth mentioning. First of all, the majority of the work involved with crock pot cooking occurs early in the day when you are refreshed rather than at the conclusion of a frantic work or perform day. This means that you are less inclined to forget a component or make other mistakes which often occur as we prepare a dinner when we are exhausted in the actions of daily.

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Another great reason to use a crock pot for your summer cooking is the ease of clean up. Unlike pans and pans, many crock pot foods are made in 1 dish. This means that there will not be mountains of meals to be hand washed or loaded to the dishwasher (or if you are like me-both) later. It’s possible to spend less time cleaning as you spent time slaving over a hot stove. Oh wait! Make that no time slaving over a hot cooker. After clean up is complete you can get back to enjoying the sun set, pursuing the lightening bugs with your small ones, or even waiting for the very first celebrity.

While there’ll never be a one size fits all very best cooking process, crock pot cooking comes very near. In case you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust offand dig some wonderful summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to sous-vide smoked beef ribs recipe. You can have sous-vide smoked beef ribs using 7 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Sous-vide Smoked Beef Ribs:

1. Prepare 2 slabs Beef Ribs
2. Prepare 5 tbsp Brown Sugar
3. Get 4 tbsp Kosher Salt
4. Provide 3 tbsp Chinese Five Spice Powder
5. Get 1 tbsp Onion Powder
6. You need 1 cup Chinese Style Bbq Sauce see my recipe
7. Provide 4 BPA free gallon sized bags

Steps to make Sous-vide Smoked Beef Ribs:

1. Get the sous-vide water bath warming up to 165° F
2. Make the Chinese style rib rub. Combine the brown sugar, Chinese five spice, salt and onion powder into a jar and mix together thoroughly.
3. Trim the excess fat from the ribs and cut in half.
4. Coat ribs with the rub and let rest until the water bath reaches temperature.
5. When the water is to temp place the ribs into the bags and submerge into the water.
6. I use an oven cooling rack across the top of the bath to clip the top of the bags too to keep the zipper from going into the water. I've never fully trusted them to not leak when counting on them.
7. Cover the top with plastic wrap to hold in the heat. The cooling rack helps support this too.
8. Let cook in the water bath for 24 hours.
9. After the 24 hours place the ribs on a smoker preheated to 250°F. I use pecan wood.
10. Let them smoke for 2 hours, then brush with the Chinese style bbq sauce and cook for another hour then sauce again.
11. Check after another hour and if to desired doneness remove from heat.
12. Let rest for about an hour then grab some napkins and dive in!

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