I Live in Barbeque Country—And I Sous Vide My Ribs

I moved from the midwest to Charlotte, North Carolina 14 years ago. I quickly learned that there are a few things North Carolinians take very seriously. Among them: college basketball, NASCAR, and barbeque (yes we spell it with a “q” in the south). Friday nights consist of endless debates. Who is going to be better this year? Tar Heels or Blue Devils? Who is the greatest driver of all time? Petty? Earnhardt? Johnson? 

But maybe the most contentious debate revolves around barbeque. What smoker do you have? What's in your rub? What temp? How long? By Saturday morning, when you step outside and breathe in that fresh summer air, there’s no doubt you are going to get that unmistakable scent of slow cooked pork being smoked throughout the neighborhood.

Look, I won’t deny, traditional smokey barbeque is good. It’s really good. The bark, the smoke flavor, you can’t fake it. But it’s also a lot of work and requires space and money for equipment that not everybody has. Setting alarms to monitor the temperature overnight, worrying about the risk of flame outs, and getting back to sleep when you need to get up early to coach your kid’s Little League team can be a hassle. If you have the time, space, and money, and you enjoy the hobby of smoking, thank you in advance for the invite to your next BBQ. 

But maybe you don’t have the equipment, maybe you live in an apartment, and maybe you don’t want to lose sleep, but you love the juicy tenderness of low-and-slow-cooked meats and sometimes crave them in the middle of the week. I have the perfect alternative for you: sous vide.

Today, I’m going to tell you about my experience cooking classic BBQ pork ribs. Meaty, juicy, handheld, and always a party favorite (Just don’t wear white).

The Three Different Cuts of Pork Ribs
First, a quick rib primer.

Baby Back Ribs come from high up on the back of the pig, near the spine. Short, curved bones, with tender and lean meat on top, they contain less connective tissue, which means they don’t need as much time to break down and become tender. They are also a bit smaller and start out more tender due to their location on the pig. You’ll find these in chain restaurants (cue the Chili’s song) because they can be cooked faster at a higher temperature than the other pork rib cuts.

Spare Ribs are cut from the lower portion of the rib cage extending towards the belly. The bones are longer and flatter with more meat in between. Spare ribs have a higher fat content, which results in more flavor, but need a longer cook time to render that fat.

St. Louis-Style Ribs are just a trimmed version of spare ribs with the rib tips removed. They have a more uniform rectangular shape, which allows for an even cooking consistency. Just like spare ribs, they have high fat and benefit from a low-and-slow cook.

My personal preference for sous vide cooking is St. Louis-style ribs because they benefit from a long cook and they are easy to vacuum seal due to their trimmed and uniform shape.

Proper Prep for Pork Ribs
Now that you’ve chosen your rib cut, it’s time to prep. I recommend removing the membrane from the back (bone side) of the ribs with a paper towel for grip. I’ve forgotten before and it’s not the end of the world, but it’s best if it’s removed. 

Then, it’s time to pick a rub. You could just dry brine with salt, but I wouldn’t tell anyone that. Get some spice on those ribs. Do you like a little heat or a sweeter flavor? My family and I like a little bit of both. For us, you can’t go wrong with sweet heat. Get creative on your own or pick from the endless choices at your local market or outdoor store. Vacuum seal and stick them in the fridge until you are ready to cook.

Time and Temperature: It’s Not That Scary
This is probably the most intimidating part of cooking barbeque, whether you’re using sous vide or traditional methods. I’m here to tell you, don’t be scared. This is one of the benefits of sous vide cooking. You can’t really mess this up. 

I’ve used multiple temperatures, the time is hardly ever the same, and I’ve liked every rib that has come out. Anywhere between 145°F (63°C) and 165°F (74°C) is okay. The higher you go, the less time you need. The longer you go, the softer the bite will be. It’s definitely a matter of personal preference, so experiment. 

I’ve found that my family really likes ribs cooked right in the middle at 155°F (68°C) for 18 to 22 hours. I think these settings provide a good mix between traditional barbeque and an extra meaty texture. The meat falls off the bone but doesn’t fall apart. Often, where I land in the 18 to 22 hour range is just when it was convenient. Neighborhood corn hole tournaments can sometimes run a little long, so I don’t worry if they stay in for an extra hour. 

The great thing is, from the time you put the bag in the water to the time you are ready to eat, you don’t do anything. You actually get to participate in the tournament, or sleep, or watch the game, or just hang out with friends and family. Sous vide is easy, effortless, reliable, and consistent.

The Final Finish
When you’re ready pull your ribs out, let them cool and pat them dry. Now it’s time to make a big decision: What type of sauce are you going to use? 

The geographical location of Charlotte, NC puts me right in the middle of one of the most flavorful debates in the country. If you don’t know, the Carolinas have three (yes three) types of sauce. Eastern NC-style is a vinegar-based sauce. Western NC uses a thicker, sweeter, ketchup-based sauce. And South Carolina is famous for its mustard-based sauce, often called Carolina Gold. Once again, you can’t really go wrong. 

I like them all, but for ribs I often go Western Carolina. I like the way the thicker, sweeter sauce carmelizes during the finishing step. So choose your sauce, brush it on, and give those ribs a nice finish. In good weather, I do a quick finish on the grill, but if not, using a conventional oven or the Anova Precision™ Oven works great too. Sticking them under the broiler for a few seconds does the job perfectly well.

The next part is the best part. Not just enjoying these delicious, juicy, tender, perfectly cooked ribs yourself. If you're cooking for friends and family, you also get to see how good food (your good food) brings people together. Enjoy your moment. Time to eat.

For more information on cooking pork ribs sous vide, visit our new and improved Sous Vide Pork Ribs Guide!

Happy Eating!