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Rich, smoky, and tender... ribs are such a fantastic food! My favorite combination is probably 156°F (68.8°C) for around 18 to 24 hours, it's shreddable but not too fall-apart. Some other popular combinations are 165°F (73.9°C) for 18 to 24 hours or 176°F (80°C) for 12 hours. For a chop-like consistency I generally prefer 140°F (60°C) for 1 to 2 days.
Rich, smoky, and tender... ribs are such a fantastic food! Especially when cooked sous vide so you can balance the tenderness with the moisture just how you want it.
When cooking with sous vide the smoke flavor has to be introduced through other means. Briefly smoking the meat before sous viding it, using liquid smoke or pre-smoked ingredients like paprika, or a final run through a smoker at the end are the most common methods.
There are many different suggestions for how long and what temperature to cook ribs. It can be confusing but the time and temperature combination you want to use depends on how you'd like your final ribs to turn out. The hotter the temperature, the faster they cook and the more they tenderize. The amount of time you cook them for determines how tender they end up. These time and temperature combinations work for most kinds of pork ribs, including St. Louis cut, baby back, back, and spare ribs.
If you prefer traditional-style ribs, then cooking them at 160°F to 167°F (71.1°C to 75°C) for 4 to 10 hours is what you want. These ribs are flaky and falling off the bone. Sous vide them for 4 hours for ribs with a lot of bite to them and for 10 hours for ribs barely hanging on the bone.
Cooking the ribs at a temperature in between those two extremes results in firmer, but still flaky, ribs. They don't fall off the bone but they are much closer to traditional ribs. I often cook mine at 156°F (68.8°C) for 8 to 12 hours.
For tender ribs that are more pork chop-like you can cook them at 135°F to 149°F (57.2°C to 65°C) for 1 to 2 days depending on the consistency you're trying to achieve. They do not have the texture of traditional ribs but retain a lot more of their moisture.
I recommend reading more about how to sous vide pork for more information.
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Do you have experience cooking baby back ribs? Let us know your thoughts in the comments below!
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Sous Vide Smoked BBQ Ribs Recipe
72 Hour Sous Vide Short Ribs with Romesco Sauce
Sous Vide Honey-Chipotle Glazed Country Style Ribs
Basil-Balsamic Sous Vide Short Ribs Recipe
Sous Vide Ribs Recipe with Sweet Apples
Sous Vide St. Louis Ribs Recipe
Sous Vide Beef Ribs Recipe
Sous Vide Pastrami with Short Ribs Recipe
BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up. Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!
72 hour sous vide short ribs are a classic sous vide dish, and when combined with a hearty romesco sauce it makes for an amazing meal.
This sous vide country style ribs recipe uses a honey-chipotle glazed to perk up the flavor of the dish. For a thicker, clingier sauce on your ribs, adding a tad of xanthan gum will make that happen!
This sous vide recipe for short ribs has a great tang to it from the balsamic vinegar and orange juice.
For this sous vide recipe I decided to use country style ribs and paired them with sweet apples and an orzo salad. The ribs come out super tender but still nice and moist and the apples add a great hit of sweetness to them.
One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.
Big juicy beef ribs are one of my favorite foods but you have to make sure they become tender enough to really enjoy them. There are many ways to make sure they are tender, from smoking to braising, to cooking in the oven at low temperatures. They all have their benefits and sous vide just adds one more option for you.
You can follow our sous vide recipe or come up with your version.
I'm a huge fan of Michael Ruhlman and an even bigger fan of pastrami so when he recently posted about making short rib pastrami it inspired me to follow suit. Of course, I had to make sous vide pastrami instead of braising it.
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
