Sous Vide Smoked BBQ 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.

Sous vide smoked ribs smoking

Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!

When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.

You can pick and choose the temperature you want, ranging from a pork chop-like 131°F (55°C) up to a more traditional 176°F (80°C). This recipe is for 150°F (66°C), which results in firm, but still moist and tender ribs. They don't fall off the bone, but they come off easily and still retain a good bite to them.

I've found the best timing to be around 18 to 36 hours, but the ribs are pretty forgiving.

Note: You can learn more about ribs from my Guide to sous vide baby back ribs or view all my sous vide ribs articles.

Sous vide smoked ribs smoking close 2

You can either smoke the meat first and then sous vide, or do it in the opposite order. There is a little more smoke flavor that comes through when you smoke it first, but you get a better bark if you smoke it afterwards.

I provide a favorite spice rub of mine you can use, but feel free to substitute any that you prefer.

Sous vide smoked ribs stack

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Smoked BBQ Ribs Recipe

  • Published: July 25, 2018
  • By Jason Logsdon
  • Cooks: 150°F (66°C) for 18 to 36 hours
  • Serves: 4

Ingredients for Sous Vide Smoked BBQ Ribs

Sous vide smoked ribs stacked close v
  • For the Sous Vide Ribs

  • 2 to 3 pounds baby back ribs, membrane removed if desired (900 to 1350g) (I personally love Snake River Farms and Crowd Cow)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/2 teaspoon onion powder (2.5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon ground coriander (1ml)
  • 1/4 teaspoon ground cumin (1ml)

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Sous Vide Smoked BBQ Ribs

For the Sous Vide Ribs

Preheat a water bath to 150°F (66°C).

Mix together the spices in a bowl. Lightly salt and pepper the ribs then sprinkle with the spices. Place in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 18 to 36 hours, until tenderized. Take the sous vide bag out of the water and remove the ribs; chill in an ice bath for at least 30 to 60 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Sous vide smoked ribs bagged

To Assemble

Prepare a smoker to 200°F to 250°F (93.3°C to 121.1°C)

Remove the chilled ribs from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the ribs then add them to the smoker. Smoke the ribs until the middle reaches no more than 140°F (60°C) then remove from the heat. Cut the ribs into slabs and serve.

Sous vide smoked ribs smoking close

Want Great Sous Vide Recipes?

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All tags for this article: Pork, Ribs, Smoking, Sous Vide, Sous Vide Baby Back Ribs, Sous Vide Back Ribs, Sous Vide BBQ , Sous Vide Pork , Sous Vide Pork Ribs, Sous Vide Ribs , Sous Vide Smoking

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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