Sous-B-Q: Baby Back Pork Ribs 2021

Sous vide simplifies tenderization of this iconic cut, streamlining the subsequent smoking process.


Baby Back Pork Ribs, 1 rack, approximately 3 lbs./1.4 Kg.
Powdered egg whites as needed, or fresh, 1 each, beaten well with 1 oz/30 ml water.

Fresh chopped parsley, as needed.


Today’s Rub:

Kosher salt, 1.5 Tablespoon.
Ground black pepper, 1 teaspoon.
Garlic powder, 1 Tablespoon.
Fennel peed, 1 Tablespoon.
Paprika, smoked, 1 Tablespoon.
Sugar, 1 Tablespoon.
Dried Parsley, 0.25 cup/60 ml.

Brisk BBQ Sauce,1 recipe, or your own personal favorite.

Creamed corn, 1 recipe. (optional, but awesome).








Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container.
Sous vide racks.
Heat rated sous vide bags.
Pellet grill or backyard smoker.
Infrared or probe thermometer.

Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid.

The picture above shows an entire rack of baby back ribs. Because of the unique characteristics of sous vide, the rack could also be portioned into smaller pieces, packaged separately and processed without altering the time/temperature guideline.

Actual prep time 1 hour
Serves 3+ unless you’re in Texas
Level of difficulty: 2.75


Stage the ribs into dedicated vacuum bags. Seal and sous vide process @ 135 F/57 C for 18 hours.

While the ribs are processing, make the rub using the listed ingredients above. Set aside.

When the time has elapsed, submerge the package into iced tap water for half an hour to achieve 70 F/21 C. Refrigerate at 40 F/4 C until day of service. The ribs can be safely refrigerated in the sealed package for up to two weeks.

Day of service

Submerge the package in hot tap water (110 F/43 C) or a functioning sous vide bath to melt the gel. Place the package on a suitable Lipavi rack in a pan.

Remove the baby backs from the package and allow the juices to drain into the bottom of the pan.

Sprinkle powdered egg white on the top side of the ribs. Fresh egg whites can also be used–mix well with 1 oz/30 ml water.

Use a spray bottle to moisten the egg whites–not necessary if you use fresh whites. This creates a sticky surface for spices to cling to.

Sprinkle generously with the rub.

Spray (or drizzle) with vegetable oil. Remove the rack from the pan and set aside while you make the sauce.

Process the juices according to the method outlined HERE.

Use the Sous Jus to Make the Brisk BBQ Sauce. 

Stage the rack into the smoker and process at 185-225 F/82-107 C until the desired appearance is achieved–3-4 hours. Internal temperature should be at least 140 F/60 C. If preferred, this item can also be roasted indoors at 225 F/107 C for approximately 2-3 hours or until the desired appearance is achieved.

Coat the top side with the Brisk BBQ Sauce. Return to the smoker/oven for 30 minutes.


Stack the ribs to create some altitude…

and attitude!

Drizzle with a little extra sauce. The other components add verve.

Visit HERE for the creamed corn recipe.

Norm King

Make sure to visit us live on Facebook at SVR–Sous Vide Resources; Low Temperature Pasteurization, Sous-B-Q™

Alternate presentations…

Potato salad, Jenga style, seasoned cherry tomatoes.








There is no "baby" in baby back ribs. Alliteration notwithstanding, this rib section is removed from the animal's upper quadrant along the spine. If you remove the bone from a center cut pork chop, you have one baby back rib. Neither is there any such thing as a "spare" rib--pigs are not born with extra parts. As the back ribs continue downward toward the lower quadrant--the sternum and belly--they become what we call "spare" ribs.

Sous vide isolates the tenderization process from the flavoring/smoking process. This frees the practitioner to personalize the flavors, textures and appearance.

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