How to Sous Vide Baby Back Ribs

Sous Vide Ribs Overview

Rich, smoky, and tender... ribs are such a fantastic food! My favorite combination is probably 150°F (65°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.

Sous Vide Ribs Time and Temp

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)
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)

Cooking Multiple Racks

As long as you have enough space for the water to move around you are all set!

You Can Chill and Then Finish With Smoke

Sliced and Ready to Go

See You At Your Next BBQ!