Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
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.
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.
You can also check out how to sous vide pork for more information.
I'd like to invite you to join my FREE Sous Vide Quick Start email course. It 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.
Do you have experience cooking back ribs? Let us know your thoughts in the comments below!
Looking for more pork? Check out the sous vide pork time and temperatures for all the sous vide information you need.
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.
