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What Would You Like to Sous Vide?
How to Sous Vide Pork Back Ribs
My favorite combination is probably 150°F (66°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.
There are a wide range of temperatures and times you can use for sous vide back ribs depending on the result you are looking for. more traditional result. I recommend reading more about the sous vide ribs entry for extra information.
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What is the Best Sous Vide Back Ribs Temperatures and Times?
Sous vide back ribs are amazing and my favorite combination is probably 150°F (66°C) for around 18 to 24 hours, it's shreddable but not too fall-apart. Other people enjoy 165°F (73.9°C) for 18 to 24 hours.
Chop-Like
Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
Medium:
140°F for 1 to 2 Days (60.0ºC)
Well Done:
145°F for 1 to 2 Days (62.8ºC)
Braise-Like
Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
Do you have experience cooking back ribs? Let us know your thoughts in the comments below!
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!
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!
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.
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Sous Vide Back Ribs Comments
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