Sous Vide Smoked BBQ Ribs

Baby back ribs tenderized sous vide, then kissed with low-and-slow smoke for moist, flavorful ribs that come cleanly off the bone with a good bite.

⏱️ Prep: 20 min🍳 Cook: 1080 min

Ingredients

2-3 lbs	905 g – 1.4 kg	baby back ribs, membrane removed if desired
1/2 tsp	2.5 ml	garlic powder
1/2 tsp	2.5 ml	onion powder
1/2 tsp	2.5 ml	smoked paprika
1/4 tsp	1.3 ml	ground coriander
1/4 tsp	1.3 ml	ground cumin
to taste		salt and pepper

Sous vide: Preheat a water bath to 150°F (66°C).
Mix the spices together in a bowl. Lightly salt and pepper the ribs, then sprinkle with the spice mix.
Place the ribs in a sous vide bag and seal. Cook in the water bath for 18 to 36 hours, until tenderized. (For reference: 156°F/68.8°C for 18–24 hours is shreddable but not fall-apart; 165°F/73.9°C for 18–24 hours or 176°F/80°C for 12 hours are also popular; 140°F/60°C for 1–2 days gives a chop-like bite.)
Remove the bag from the water and take out the ribs; chill in an ice bath for at least 30 to 60 minutes.
To assemble: Prepare a smoker to 200°F–250°F (93°C–121°C).
Remove the chilled ribs from the bag and dry thoroughly with paper towels or a dish cloth. Lightly salt the ribs and add them to the smoker.
Smoke the ribs until the middle reaches no more than 140°F (60°C), then remove from the heat. (Smoke first for more smoke flavor, or smoke after the sous vide for a better bark.)
Cut the ribs into slabs and serve.