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BBQ Ribs

BBQ Pork Ribs — Sous Vide (Preferred) or Classic Smoker | Dr. Terry Simpson

BBQ Pork Ribs — Sous Vide (Preferred) or Classic Smoker

I used to run these on a smoker (hello, Big Green Egg) for hours. These days I’m team Sous Vide: perfect internal texture first, then a short smoke for that kiss of wood. Same flavor, less mess, better control.

Hands-on: ~20 min Sous vide: 8–36 h (see table) Finish: 15–90 min Serves: 4–6

Jump to: Ingredients · Sous Vide Method · Classic Smoker · Temps & Times · Finishing & Sauce · Nutrition · Mediterranean Points · Tips & Make-Ahead

Science-forward BBQ: Sous vide gives consistent collagen melt and moisture retention. A short finish on smoke (or the broiler) adds the bark and aromatics you expect. Do it the traditional way if you love tending the pit—both are here.

Ingredients

  • 2 racks pork ribs — baby back or St. Louis; remove membrane
  • House Rub (mix): 2 Tbsp kosher salt, 2 Tbsp paprika, 2 tsp brown sugar, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne
  • Apple cider vinegar — 1–2 Tbsp per bag (moisture & tang)
  • Optional 1–2 tsp liquid smoke (only if not finishing on smoke)
  • For finish: fruit wood (apple/cherry) or broiler/grill; low-sugar BBQ sauce

Equipment

  • Immersion circulator & water bath
  • Vacuum sealer or heavy zipper bags
  • Smoker (225–275°F) or oven broiler/grill
  • Sheet pan + rack, tongs, instant-read thermometer

Sous Vide Method (Preferred)

  1. Season & bag: Rub both sides. Bag each rack with 1–2 Tbsp cider vinegar. Seal.
  2. Cook: Choose your texture (see table). Common house setting: 165°F (74°C) for 12 hours for tender ribs with a pleasant bite.
  3. Chill or go straight to finish: For later service, chill in an ice bath 20 min and refrigerate up to 3 days.
  4. Finish on smoke or broiler: See “Finishing & Sauce.”

Classic Smoker (Big Green Egg / Pit)

  1. Prep smoker to 225–250°F (107–121°C) with fruit wood.
  2. Rub & smoke bone side up 2–3 hours.
  3. Wrap (optional) in butcher paper/foil with a splash of cider vinegar; return 1.5–2 hours until tender.
  4. Glaze & set sauce uncovered 10–20 minutes. Rest 10 minutes; slice.

Sous vide is tidier and more controllable. The smoker path is nostalgic—and still great—if you like tending the fire.

Temps & Times — Choose Your Texture (Sous Vide)

Temp (°F / °C)TimeTextureNotes
145°F / 63°C 36 hours Very juicy, sliceable More “bite,” classic restaurant texture
150°F / 66°C 24 hours Juicy, tender Balanced; nice for St. Louis cut
165°F / 74°C 12 hours Tender with pleasant tug House favorite
176°F / 80°C 8–10 hours Very tender, near fall-off-bone Richer fat render; less structure

After sous vide, ribs are fully cooked and pasteurized—finishing is for bark, glaze, and smoke aroma.

Finishing & Sauce

  1. Smoke finish: 225–275°F (107–135°C). Pat ribs dry, brush with thin sauce (optional), smoke 30–90 minutes until tacky bark forms.
  2. Broiler/grill finish: Broil on a rack 3–6 min per side, or grill hot & fast, saucing at the end to avoid burning.
  3. Low-sugar sauce idea: 1/2 cup tomato paste, 1/4 cup cider vinegar, 1–2 Tbsp Dijon, 1 Tbsp honey, 1 tsp smoked paprika, splash of Worcestershire; thin with water as needed. Simmer 5 minutes; salt to taste.

Serve It With (Mediterranean-lean plate)

Let the vegetables and olive oil carry the plate; ribs become the accent.

Nutrition (estimates)

Per 4 oz (113 g) cooked pork, rubbed, no sauce. Sauce can add sugar/sodium; adjust to taste.

CaloriesProteinCarbsFatSaturatedSodium*
~260 ~23 g ~1–3 g ~18 g ~6 g varies

*Mostly from rub/sauce; go lighter if needed.

Mediterranean Diet Points

Pork ≤ 4 oz: 1 point Vegetables (green beans, salad): +1 point Whole grains & olive oil in panzanella: +1–2 points

Keep portions modest and let plants + olive oil do the heavy lifting for healthspan.

Tips, Make-Ahead & Safety

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