Smoked Short Ribs, finished Sous Vide style

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoke Blower
Original poster
Jul 29, 2008
SF Bay area
Latest thing I think I have figured out is BBQ beef ribs. I have tried smoking both back and short ribs and have never been able to get them really tender just using the smoker. So now I am using the smoker first for a bit, and then finishing them with the sous vide cooker.

I got some nice 4 short rib plates and cut them into individual ribs to maximize the smoke penetration and also so they will fit in my vacuum bags for the 2nd part. Put some dry rub on them first.


After two hours in the smoker they look like this:


Then after 23 hours in the sous vide machine at 165 degrees, it’s time to plate them up.
One rib fills up a plate pretty well.


Great smoke flavor, tender as could be, but not falling apart and coming off the bone. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.