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Smoked Sous Vide Ribs

One of my favorite things that I love to smoke is Ribs. Sometimes cooking them from start to finish in a smoker can be frustrating, especially if you have hungry family and friends waiting for them to finish cooking. Sous vide cooking them first ensures they are perfectly cooked. Then all you need to do is slowly bring them up to serving temperature in your smoker after they have been cooled down in the refrigerator. This method guarantees a stress free way of cooking perfect Ribs. Let me show you how easy it is to do.


Ribs (I used 2 racks of Baby Back Ribs)

BBQ Rub or your choice (I used Luvafoodie Barbecue Lovers)

BBQ Sauce of your choice

First remove the back membrane from the Ribs. Apply the BBQ rub of your choice on the Ribs.

Vacuum seal in bags and sous vide cook at a temperature of 165 degrees for 12 hours. Perfect to throw in the bath right before you go to bed.

After 12 hours remove from the sous vide bath. Ice chill and place in your refrigerator for at least 2 hours, or even overnight or for a few days.

A few hours before you want to serve them simply remove the ribs from the vacuum sealed bags and heat up on your smoker at a lower temperature, say 175-200 degrees for the first hour so they can absorb some smoke.

Turn up the heat on your smoker after an hour or so and start glazing the Ribs with your favorite BBQ sauce. Allow the sauce to caramelize. Remember to not cook the Ribs past 165 degrees. Once they reach temperature serve and enjoy!

Watch my video below if you want to see me prepare this recipe step by step.


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