Easy Sous Vide BBQ Ribs for the Grill
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What’s Up, Hungry People
These tender and juicy ribs are slow-cooked to the perfect temperature and then slathered in a tangy homemade BBQ sauce before being finished off on the grill. Honestly, this is by far my favorite way to make ribs. The results are always incredibly juicy and fall-off-the-bone delicious. And you can’t go wrong with a barbecue sauce as tasty as this one.

What the Heck is Sous Vide?
“Sous vide” is a French term for cooking “under vacuum,” but this fancy term basically just means slow cooking in a water bath. The French perfected it, so they got to name it. You may have seen variations on sous vide before—if you’ve ever submerged a baggie of meat into a boiling pot of water, you were technically sous vide-ing!
There are a few special tools you’ll to properly do the sous vide method of cooking. The first being a vacuum sealer (affiliate link); and the second, an immersion circulator (affiliate link).
The links above are the products that I personally use and can vouch for. While this certainly isn’t a sponsored post for Anova, their products are far superior for sous vide than others I have tried. The vacuum sealer itself is a game-changer not only for sous vide, but my food storage has been revolutionized by a vacuum sealer that actually does a fantastic job.
The sous vide method of cooking involves putting meat (or a variety of other ingredients) into a vacuum baggie, sucking the air out, and then placing that baggie into a pot of water where the temperature is regulated by an immersion circulator to get the perfect temperature. This method of cooking is usually how people do a “reverse sear” on steaks, for example. The meat is cooked from the middle out instead of the outside in—preserving texture and flavor.

Prep Yo’ Ribs
The first thing you’ll need to do is prep those baby back ribs!
- Peel off the ‘silver backing’ of the ribs – If you buy your ribs directly from a butcher or ask the meat counter for them, they are usually more than happy to remove this backing for you! It should come off in a long, satisfying sheet. Removing this will take away the ‘chewiness’ of ribs that are made with the sheet intact (no bueno!).
- Cut into manageable portions – Ribs are usually sold in a full rack, meaning anywhere from 10-20 ribs might be stuck together. I like to cut mine into racks of five or six ribs together.
- Give ’em the dry rub pat down – Since we are sous vide-ing our ribs, I am going to season mine with a dry rub for their initial cooking phase. Really rub it into every nook and cranny. The dry rub will become infused into the meat as the ribs cook.
The flavor of these ribs comes from a powerful combo of dry rub and barbecue sauce for a one-two punch to take your tastebuds to heaven.
For the Dry Rub
These ingredients make for a killer dry rub for pretty much any meat!
- Brown sugar: Adds sweetness.
- Onion & garlic powder: Adds savory notes.
- Dried thyme & oregano: Adds depth to flavors.
- Smoked paprika: Doubles down on that ‘hot off the smoking grill’ flavor.
- Chili powder: Punches up the heat!
- Chinese five spice: An unexpected ingredient that boosts savory flavor with underlying notes of cinnamon and spice.
- Salt & pepper: Essential seasonings that help the other ingredients shine!
For the Barbecue Sauce
A tangy homemade BBQ sauce made completely from scratch!
- Jalapeno ketchup: You can also use sriracha ketchup or a similar spicy ketchup.
- Honey: Cuts the heat with sweet!
- Apple cider vinegar: Essential for bringing out the twang.
- Brown mustard: Another layer of deeper, spicy heat.
- Worcestershire sauce: Umami is the name of the game with this ingredient.
- Liquid smoke: Another essential ingredient that really plays up the smoky notes.
- Juices from sous vide bags: These usually discarded liquids make for a great base and help the BBQ sauce thicken as it cooks.

Sous Vide & Finish the Ribs
First, we need to sous vide the ribs. This method of cooking will bring the ribs to the perfect finished temp of 145°F—and then hold it there indefinitely. I sous vide my ribs for approximately two hours while I prepped the BBQ sauce and the grill for side dishes.
To get that fall-off-the-bone texture, you really need to render down the fat. This will make the meat detach from the bone. To achieve this, let the meat hit temps in the 190-200°F range. I found the best way to do this is to put a meat thermometer with a live read (affiliate link) in the ribs – the thermometer must stay in the ribs while they cook to get a perfect read, which is where an actual meat thermometer with a cable to the feed comes in super handy. You don’t want to overcook the ribs after you spent all that time sous vide-ing them!
Finish the ribs on the grill by slathering them with barbecue sauce and then slowly raising the temp while adding more and more BBQ sauce as you go until a thick, sticky layer covers the top of every rib. When the BBQ sauce is bubbling and the thermometer reaches about 200°F, your ribs will be ready.
Just prior to serving, be sure to rest the ribs for about ten minutes to really lock in the juices. The juiciness of the ribs can only be achieved by cooking sous vide first!
I served mine with a grilled baked potato and Memphis-style slaw—I can’t wait for it to officially be summer.

Tips for Perfect Ribs
- Use a Good Quality Vacuum Sealer: A strong vacuum sealer ensures all the air is removed, providing a perfect sous vide environment. This helps achieve consistent cooking and tender meat.
- Maintain Water Temperature: Keep an eye on the water temperature during the sous vide process to ensure it remains steady. Fluctuations can affect cooking time and texture.
- Invest in a Reliable Meat Thermometer: A meat thermometer with a live read and cable connection helps monitor the internal temperature of the ribs. This prevents overcooking and ensures perfect tenderness.
- Don’t Skip the Resting Step: Allowing the ribs to rest for 10 minutes after grilling lets the juices redistribute, resulting in moist and delicious meat.
- Experiment with BBQ Sauce Variations: Try adding different spices or a splash of bourbon to your BBQ sauce for a unique twist. Adjust the heat level with more or less chili powder.
Common Questions
- What can I use if I don’t have a vacuum sealer?
- You can use zip-lock bags and the water displacement method to remove the air. It’s not as precise but can work in a pinch.
- Can I use a different cut of ribs?
- Yes, you can use spare ribs or beef ribs, but cooking times may vary due to thickness and fat content.
- What if I don’t have an immersion circulator?
- An immersion circulator is key for sous vide, but you can mimic the process with a large pot and thermometer. Monitor the temperature closely to maintain consistency.
- How do I know when the ribs are done?
- The ribs are ready when they reach an internal temperature of 200°F and the BBQ sauce is bubbling on the grill.
- Can I prepare the ribs in advance?
- Yes, you can sous vide the ribs a day ahead and refrigerate them. Finish them on the grill when ready to serve for a quick meal.

Now that you’ve got the lowdown on making some seriously tender sous vide & grill finished BBQ ribs, it’s time to fire up that grill and get cooking. These ribs are all about that perfect balance of savory, spicy, and sweet with a smoky BBQ sauce that’s finger-lickin’ good. Serve them up with your favorite sides and watch as your crew devours them in record time. Whether you’re hosting a backyard BBQ or just having a cozy night in, these ribs are sure to hit the spot. So grab a rack, slather on that sauce, and get ready to wow everyone with these irresistible ribs. Happy grilling, Hungry People!

Sous Vide & Grill Finished BBQ Ribs
Equipment
Ingredients
- 48 oz (3 lb) baby back pork ribs lining removed
FOR DRY RUB:
- ¼ cup brown sugar
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- ⅛ teaspoon Chinese five spice
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
FOR BARBECUE SAUCE:
- ½ cup jalapeno ketchup or spicy ketchup of choice
- 2 tablespoons honey
- 3 tablespoons spicy brown mustard
- 1 tablespoons Worcestershire
- 1 teaspoon liquid smoke
- 1 cup reserved juiced from sous vide bags
Instructions
- In a small bowl, whisk together the dry rub ingredients. Prepare the pork by removing the membrane from the back of the ribs. Cut the rack in half or thirds so you have individual portions of 4-6 ribs connected. Rub the dry rub all over, making sure to get into all the cracks. Let the ribs rest at room temperature for one hour or chill overnight (bring to room temp prior to the next steps).
- While the ribs rest, combine all of the ingredients for the barbecue sauce (except sous vide liquids) in a small saucepan over medium-high heat. When the mixture reaches a simmer, reduce the heat to medium-low. Stir occasionally and allow the sauce to thicken as it cooks. After about 30 minutes of simmering, reduce the heat to low and continue to simmer, stirring occasionally, while the ribs are in the sous vide.
- Prepare the immersion circulator by placing it into a large pot or heat-safe plastic bin. Set the temperature to 145°F and start the circulator. Place the ribs into individual vacuum bags. Use the vacuum sealer to remove the air and seal the bags. When the water temperature reaches 145°F, add the bags to the pot and cook for at least two hours. Continue to stir the BBQ sauce as the ribs cook.
- Preheat the grill while the ribs are in the sous vide. Heat to about 400°F. Remove the ribs from the sous vide bags. Reserve any liquid in the bags and pour about one cup of the liquid into the BBQ sauce. Stir in the liquids until a smooth sauce forms. Continue to heat over medium-low heat for an additional 10 minutes until the sauce thickens again. Let the ribs rest while the sauce thickens.
- Brush 3-4 tablespoons of the BBQ sauce over the top of the ribs. Insert a meat thermometer into the thickest part of the largest ribs. Note: The thermometer should have a cable that connects to a live-read screen. Do not leave a regular meat thermometer inserted while cooking.
- Place the ribs onto the grill and close the lid. Brush with the BBQ sauce every 5-10 minutes until there is no more sauce. The sauce should start to bubble on the ribs as they finish cooking. Don't press the brush too hard, or you will remove the previous layer of sauce.
- When the thermometer reads 200°F, the ribs will be ready. This can take anywhere from 30-60 minutes or more, depending on the actual temperature of the grill and its ability to retain heat. Keep an eye on the thermometer and remove the ribs as soon as they hit 200°F.
- Rest the ribs for 10 minutes after removing them from the grill to set the sauce on top fully and lock in the juices. Serve with grilled veggies or potatoes and homemade coleslaw. Enjoy!