Smoked Sous Vide Ribs

by | Feb 11, 2025 | BBQ

Smoked Sous Vide Ribs
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Sous-Vide vs. Smoked Ribs: Which Method Reigns Supreme?

Discover the ultimate way to cook ribs by comparing two popular methods: smoking before sous-vide versus sous-viding before smoking. Find out which one delivers the best texture, flavor, and convenience.

Why It Works:

  • Consistent Smoke Absorption:Meat absorbs smoke as long as its surface remains moist, debunking the myth that smoke flavor stops penetrating at 140°F.
  • Optimal Bark Formation:Smoking before sous-vide enhances bark formation by exposing the ribs to dry heat first.
  • Juicy & Tender Meat:Extended sous-vide cooking at a controlled temperature ensures perfect moisture retention.
  • Flexibility & Convenience:Sous-viding first allows for easy meal planning by holding ribs at temperature overnight.
  • Tested & Verified:Both methods produce nearly identical flavor and texture, meaning you can choose based on convenience.

Introduction:

Barbecue enthusiasts often debate the best way to cook ribs: Should you smoke them first and then finish them in the sous-vide? Or is it better to sous-vide first and then finish with smoke? This experiment puts both methods to the test, breaking down the steps to achieve mouthwatering, fall-off-the-bone ribs. Whether you’re a traditional pitmaster or a sous-vide fan, this guide will help you perfect your rib game.

Step 1: Prepping the Ribs

Start with four racks of St. Louis-style ribs. Remove the membrane from the back of each rack for a better texture. Generously season both sides with a combination of Smoky Bacon Gunpowder Rub and Honey Barbecue Rub for a balanced smoky-sweet profile.

Step 2: Smoking First (For One Set of Ribs)

  • Preheat your smoker to 225°F.
  • Place two racks of ribs on the smoker and cook for about 2-3 hours, until they reach an internal temperature of 140-150°F.
  • Remove the ribs from the smoker, vacuum-seal them, and place them into the sous-vide bath.

Step 3: Sous-Vide First (For the Other Set of Ribs)

  • Vacuum-seal two racks of ribs and place them in a sous-vide bath set to 150°F.
  • Cook for 18 hoursto ensure a tender texture.
  • Once done, remove the ribs from the sous-vide and place them on the smoker at 225°Ffor 2-3 hours.

Step 4: Final Smoking & Sauce Glaze

  • Once all ribs have gone through their respective processes, brush them with your favorite barbecue sauce.
  • Return to the smoker at 225°Ffor 30 minutes to let the sauce set.

Step 5: Taste Test & Conclusion

  • Slice the ribs into double portions and assess tenderness, bite-through texture, and moisture retention.
  • Both methods yield virtually identicalresults, meaning you can choose the method based on your preferred workflow.
  • Sous-viding first offers more convenience, while smoking first creates a stronger bark.
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Smoked Sous Vide Ribs

Discover the ultimate way to cook ribs by comparing two popular methods: smoking before sous-vide versus sous-viding before smoking. Find out which one delivers the best texture, flavor, and convenience.
Keyword Smoked Sous Vide Ribs
Prep Time 15 minutes
Cook Time 21 hours
Total Time 21 hours 45 minutes

Ingredients

  • 4 racks St. Louis-style ribs
  • 2 tbsp Smoky Bacon Gunpowder Rub
  • 2 tbsp Honey Barbecue Rub
  • 1 cup barbecue sauce

Instructions

  • Remove the membrane from the back of the ribs and apply the rubs evenly on both sides.
  • For the smoke-first method, smoke at 225°F for 2-3 hours, then vacuum-seal and sous-vide at 150°F for 18 hours.
  • For the sous-vide-first method, vacuum-seal and sous-vide at 150°F for 18 hours, then smoke at 225°F for 2-3 hours.
  • Glaze with barbecue sauce and return to the smoker for 30 minutes to set.
  • Slice and serve.