These sous vide pork ribs are cooked low and slow for 12-16 hours and worth the wait! They’re pull apart tender in a way you can’t achieve with any other cooking method. Finish under the broiler, on your grill, or on the smoker for the perfect addition to your barbecue!
Ever since my dad got me a Green Mountain Grill for Christmas, I’ve been obsessed with sous vide + smoke. Sous vide gets you that dreamy texture without having to babysit a grill for hours on end (or use a ton of expensive chips!) and the smoker gives it that perfect flavor.
Don’t worry, you don’t need a smoker to make these ribs (but if you have one, use it). And then try my sous vide and smoked brisket after you make these ribs!
What kind of ribs should I use?
This recipe is for pork ribs. Spare ribs or baby back will work! If you do baby back ribs, stick at the 12 hour mark as this cut is typically smaller than spare ribs, which will benefit from cooking closer to 16 hours.
My favorite spare ribs come from Porter Road – they’ll deliver right to your house! And if you’re lucky enough to get their Dino Ribs on the rare occasion they’re in stock, take advantage (and up the cook time to 24 hours).
Time and Temperature for Sous Vide Ribs
If you’re looking for a meatier rib, you can reduce the temperature to 145F and double the cook time. But, I think you should do it my way!
Here are the times and temps you want based on the rib cut:
|Baby Back Ribs||165 degrees F||12 hours|
|Spare Ribs||165 degrees F||16 hours|
|Dino Ribs||165 degrees F||24 hours|
How to Make Sous Vide Ribs
Start by cutting the racks of ribs in half – you’re looking for 6-10 inch sections so they’re easier to vacuum seal and will fit better in your sous vide container. Liberally season them with your barbecue blend of choice – I love The Spice Hunter Cowboy BBQ Rub. If you use a salt free rub, season with kosher salt as well.
Vacuum seal the cut and seasoned rib racks.
Add to a water bath and cook at 165 degrees F for 12-16 hours (or up to 24 hours for Dino or especially large ribs).
How to Finish Sous Vide Ribs
When ribs are done sous viding, you can either refrigerate and finish later or finish immediately.
You have a few options for finishing your ribs:
- Finish on the smoker. Smoke at 175 degrees F for 2-3 hours.
- Finish on the grill. Grill on high for about 10 minutes on each side, until browned.
- Finish under the broiler. Line a rimmed baking sheet with foil and place ribs on sheet. Place under broiler for about 5 minutes on each side, until browned.
Sous Vide Ribs
- Preheat water bath using immersion circulator to 165 degrees F.
- Cut rib racks in half (you want 6-10 inch wide pieces) so they're easier to vacuum seal and will fit better in your water bath. Season liberally with BBQ seasoning. If using a salt-free seasoning, season with kosher salt as well.
- Vacuum seal each piece of rib separately.
- Cook in preheated water bath for 12-16 hours. If using baby back ribs, closer to 12 hours. If using spare ribs, closer to 16 hours.
- When done, remove from water bath. At this point, you can refrigerate until ready to finish or finish immediately. Brush with BBQ sauce before finishing. To finish on the smoker, smoke at 175 degrees F for 2-3 hours. To finish on the grill, grill over high heat for about 10 minutes each side, until browned. To finish under the broiler, line a rimmed baking sheet with foil and place ribs on sheet. Place under broiler for about 5 minutes on each side, until browned.
- Brush with more BBQ sauce if desired and serve.