Sous Vide Ribs 48 Hours

Sous Vide Ribs 48 Hours – Competition Level Quality

Welcome to our latest sous vide experiment, cooking ribs low and slow in a temperature controlled water bath for 48 hours. #sousvide.. Being from Texas, this is a new experience for me, that is cooking ribs sous vide style. When I think of low and slow, that usually means one thing, smoking large cuts of meat BBQ style.  It somehow happened; I fell in love with sous vide cooking.

 The Sous Vide Effect –

– Have you ever been out to dinner and ordered something that blew your mind? Possibly thought to yourself, how in the world did they cook that piece of meat so perfectly?

  • The Answer:  -Odds are, it was cooked Sous Vide


What is the Definition of Sous Vide?

what is the definition of sous vide


tips for success to the perfect Sous Vide Ribs 48 Hours

Tips To Success –  The Perfect Sous Vide Ribs 48 Hours

  • When shopping for your ribs, you honestly can use any kind of ribs you like, even beef ribs works great. The beef ribs would require a lower temperature on the sous vide machine, about 130 degrees. I suggest shopping with your local butcher shop, such a great way to support your community.

    • To start, rinse the ribs under cold water. Always rinsing your ribs off before preparing them.

    When cooking ribs, you want to remove the membrane from the back of the ribs. I like using the end of a spoon. Working your way underneath the membrane. Once you get a piece exposed use a paper towel for grip and pull it all the way off.

    preparing the ribs removing the membrane



  • SHOPPING:   Purchase Ribs with the thickest sides – No one wants a skinny Rib

    inspecting the ribs and removing anything that is out of place

  • Inspect the ribs next. Cut off anything that looks out of place. Usually there’s a piece or two on the underside that could be cut off.

  • The Sous Vide Bag -Two Options:

    1. Use a food saver bag and the machine to seal and remove the air.

    2. Use normal Ziplock bags

    I like using the normal Ziplock bags because they are cheaper and work easily. No machines to remove the air needed.

    Cut the ribs in half. I like cutting them on the backside/rib side.

    cut the ribs in half

    Put the ribs in Ziplock freezer bags.

    putting the ribs in ziplock freezer bags with the sliding seal.

  • Season the ribs with your favorite dry rub – I like the 2 Gringo’s Chupacabra Dry Rub – Sold Here – I like adding a little bit of soy sauce as well.

    Season the ribs with your favorite dry rub

  • purchase 2 gringos dry rub

  • Set the sous vide machine temperature to 140 degrees.

    set the sous vide machine temperature to 140 degrees

  • Place the sous vide bag into the water. As the bag submerges the air is pushed out. Once the air is out, seal the bag.

    Place the cooking bag into the water. As the bag submerges the air is pushed out. Once the air is out seal the bag.


  • Secure the bags to the opposite side from the sous vide machine.

    Secure the bags to the opposite side from the sous vide machine


  • Sous vide the ribs for 8 hours, then turn the temperature down to 130 degrees until 48 hours has lapsed. You can cook the ribs 12 hours, 24 hours, 36 hours, 48 hours.They all work well. The longer cooking time equals a more tender rib.
  • after 8 hours turn down the temperature to 130 for the remaining of the 24 hours

Selecting the Perfect Breed of Pig For Sous Vide Ribs

There are a number of types of pigs to choose from – Ask your local butcher for help


Breeds of USDA Pigs To Choose From When Picking Out Your Sous Vide Ribs

When it comes to purchasing Pork here what the USDA has to say about it:

Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling.

Here are some common breeds of Pigs :

  1. The American Yorkshire, a breed of domestic pig, is the American version of the English Yorkshire. The American Yorkshire has smaller and more-floppy ears when compared to the English Yorkshire’s large, erect ears. American Yorkshires are the most recorded swine breed farmed for its meat in the United States.The breed was developed in Yorkshire, England, circa 1761. In 1830, the first Yorkshires were imported to the United States, specifically to Ohio, but because of their slow growth rate, they did not become popular until the late 1940s. At that time, many large pigs were imported from Canada and England for their ruggedness and favored carcasses. The breed then improved rapidly through selection.Today, the American Yorkshire pig is found in nearly every American state, with highest populations in Illinois, Indiana, Iowa, Nebraska, and Ohio. The modern Yorkshire is muscular with a high proportion of lean meat. The American Yorkshire data has been maintained with great diligence, including growth, sow productivity, and backfat formation, representing the largest source of documented livestock performance records in the world. The American Yorkshire can grow as big as 6.5 feet in length, but rarely longer.
  2. Berkshire pigs are a breed of pig originating from the English county of Berkshire that are bred and raised in several parts of the world, including England, Japan, the United States, Australia, and New Zealand. The Berkshire pig is not all black, but has white, including white socks from the “knee” down and typically a white blaze on its snout.Berkshire pigs are an average to large breed, with an average weight at maturity of 600 lb (270 kg). They are a short-legged breed. They have prick ears and a relatively short snout with an upturned nose.
  3. The Chester White is a breed of domestic pig which originated in Chester County, Pennsylvania. It was formerly known as the Chester County White.The Chester White was first developed around 1815–1818, using strains of large, white pigs common to the Northeast U.S. and a white boar imported from John Russell Duke of Bedford, Bedfordshire countyEngland, referred to as the Woburn breed, brought by Captain Jefferies of Liverpool, England.In 1848, two breeders at a county fair, one from Delaware County and the other from Chester County, showed their two breeds. The judge decided to use the name Chester County White. “County” was dropped and the breed became known as Chester White.By 1884, a breed association was officially formed, but competing organizations, sometimes for individual strains, continued to appear into the early 20th century.
  4. The Tamworth, also known as Sandy Back and Tam, is a breed of domestic pig originating in its namesake Tamworth, Staffordshire United Kingdom, with input from Irish pigs. It is among the oldest of pig breeds, but as with many older breeds of livestock, it is not well suited to modern production methods and is listed as “Threatened” in the United States and “Vulnerable” in the UK by the Rare Breeds Survival Trust, as fewer than 300 registered breeding females remain.[3] This animal is of ginger to red colouration and is thought to have descended from wild boars, via native pig stock of Europe. Principal populations today are in the United Kingdom, Australia, the United States, New Zealand, and Canada.

Sous Vide Ribs 24 Hours

Competition Level Quality Ribs you can take a perfect bite out of and leave an impression
4.86 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: French | American
Keyword: Competition Level Quality, Sous Vide Ribs 24 Hours
Prep Time: 10 minutes
Cook Time: 23 hours
Total Time: 23 hours 10 minutes
Servings: 4 People


  • Sous Vide Machine / inmersion circulator


  • 1 rack Baby Back Ribs 0r Spare Ribs / remove membrane
  • 4 tbsp Favorite Dry Rub
  • 2 tbsp Soy Sauce
  • 1 tbsp Sea Salt


Sous Vide Setup

  • Using a large temperature safe tub fill 75% of the tub up with water. Place the sous vide machine on the edge of the tub and secure it. Set the temperature to 140 degrees and turn the machine on.

Preparation & Cooking The Ribs

  • Start by rinsing the ribs off under cold water. Pat them close to dry.
    Inspect the ribs and cut off anything that looks out of place. Fat hanging off, etc.
  • Check and see if the membrane has been taken off. It's the silver looking stuff on the underside of the ribs. I like using the back of a spoon. Get under the membrane right by the edge. Then grab a paper towel get a grip on the membrane and pull it all the way off.
  • You can use a food saver and seal up the ribs that way. If you can find a bag large enough, then, by all means, go that direction.
    I personally use a Ziplock freezer bag.
    Prep: Take the ribs and cut them in half and straight into the bags.
  • Season the ribs once you get them in the bags. You'll waste nothing this way. Zip up the bag and shake and get the seasoning all over the ribs.
  • Lower the bags into the water bath. The air in the bag will leave the bag from the pressure of the water. Once the air is removed, using a clip, secure the bags to the opposite end of the tub.
  • After 8 hours of sous vide cooking, lower the temperature to 130 degrees and cook for an additional 40 hours. Or So, you can easily do 12 hours, 18 hours, 24 hours, 36 hours, 48 hours. No problem.
  • To finish the ribs, place them on a roasting rack. Paint on some of your favorite BBQ sauce and place the ribs under the broiler and give the ribs a bit of texture. The caramelizing of the BBQ sauce one of the best parts. Enjoy.


Sous Vide Ribs 24 Hours