How to Sous Vide Baby Back Ribs Recipe and Guide

[@ucdbnxt7318]

I rub then SMOKE on the PB vert for 3hrs, SV 150/17 then sauce up & broiler finish. Used to be 18hrs but they were too tender. Yes, the beauty of SV. We stick to spares now. Always a great result...

[@johnwoodard8717]

How long does it generally take to smoke the ribs if you put them in the fridge afterword? Obviously you'd go by temp, but getting a ballpark figure would help with planning. My preferred temp would be 160 since I'm on a pellet grill, as that gives the most smoke, but I could go 180-225 if needed.

[@AmazingFoodMadeEasy]

I usually do it pretty hot, so only takes 5 minutes or so, but even at 160 it shouldn't be more than 15 to 30 or so I would think (it's been awhile, sorry!). And as long as you hit 130 or so the ribs will be nice and hot, you don't 'have' to go back up to the sous vide temperature since they are already cooked and tender!

[@fly1327]

Good info! I'm thinking sous vide, chill in the vacuum bags (drained and re-vacuumed?), bringing cold racks to finish over Santa Maria, might time/temp well at the end with tri tip and chicken for a crowd. Time to experiment, thanks!

[@brotherbill1000]

I usually smoke my ribs for 2 hours, then wrap and bake for 2 hours. I'm excited to try this out! I'll surely be smoking after, just makes sense for the sear to me, but before and then a hot/quick sear after could work too. Thanks for the info on the ribs too.

[@AmazingFoodMadeEasy]

Good luck, I'm sure you'll love them!

[@TheDrunkenBBQ]

Looks fantastic my friend. I haven’t tried this technique, looks like i must put it on my channels to do list👍

[@AmazingFoodMadeEasy]

Thanks for the kind words! And if you end up doing any sous vide videos, we are always looking for video contributions to our International Sous Vide Association Showcases: www.theisva.org/showcase

[@jimfentress8293]

I've been wanting to try ribs for a while now. My problem is I have no smoker. I usually sear on the Blackstone if the item is flat but searing items like chickebn breasts, I use the torch. Would a torcvh work as well with ribs? If so, should I do a quick ice bath, torch it then add BBQ sauce and torch a little more? Thanks for your help.

[@AmazingFoodMadeEasy]

The torch works great for ribs too! I wouldn't ice bath them first, just go straight to the torch since it doesn't raise the core temperature much. I also use the broiler on the oven sometimes too (I'll ice bath when I do that).

[@diverjimbo386]

@@AmazingFoodMadeEasy thanks. Going to try tomorrow

[@greghaefs4677]

Could you give more info sometime (video or article) regarding how to reheat meats once ice chilled and in fridge? If putting a fridged rack of ribs on grill - what temperature and how long? Is it possible to use a probe to check internal on ribs while grilling? More info on this would be great! I have so many things I would love to make, chill, transport and then reheat on grill… but don’t know how.

[@AmazingFoodMadeEasy]

I should have a video being released about that in the next week or two. But in general, you can reheat it in sous vide at the same or lower temperature. For exact times you can see the heating times (since the food is already pasteurized) www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness. When reheating on the grill, I use a normal meat thermometer to make sure they don't overcook. It usually takes 5-10 minutes tops for most ribs.

[@greghaefs4677]

@@AmazingFoodMadeEasy thanks for the help. The video would be great if it talks about reheating using sous vide or using grill. Brisket, ribs or anything else. I want to share the sous vide experience when traveling but I feel like I need to sous vide it at their place. I need directions on proper or best way to sous vide, chill and reheat (without sous vide). Or examples on what you have done. Thanks!

[@joemodzelewski3242]

Nice job. Newbie thanks you.

[@AmazingFoodMadeEasy]

So glad you enjoyed it!

[@hcwong7967]

Too much talking...