The Food Lab's Complete Guide to Sous Vide Barbecue Pork Ribs

Ribs cooked to various temperatures, for various lengths of time.

Turning tough meat tender requires two things: heat energy and time. When meat is held at a temperature of around 130°F (54°C) and up, tough connective tissue will break down into gelatin. The rate at which this conversion takes place is a function of temperature; the lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. To determine the optimal temperature and timing range, I cooked several dozen ribs, at temperatures ranging from 130°F all the way up to 180°F (82°C). Turning tough meat tender requires two things: heat energy and time. When meat is held at a temperature of around 130°F (54°C) and up, tough connective tissue will break down into gelatin. The rate at which this conversion takes place is a function of temperature; the lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. To determine the optimal temperature and timing range, I cooked several dozen ribs, at temperatures ranging from 130°F all the way up to 180°F (82°C).

At the lower end of the spectrum, the meat takes far too long to tenderize—up to three days or more, and even then, the meat comes out more mushy and soft than tender and meaty. Too hot, and the meat falls apart in shreds, tasting more boiled than barbecued. The middle, between 145 and 165°F (63 and 74°C), was the sweet spot, and, to be honest, there were quite a few temperature and timing combinations from that range that I enjoyed. Here are my two favorites At the lower end of the spectrum, the meat takes far too long to tenderize-up to three days or more, and even then, the meat comes out more mushy and soft than tender and meaty. Too hot, and the meat falls apart in shreds, tasting more boiled than barbecued. The middle, between 145 and 165°F (63 and 74°C), was the sweet spot, and, to be honest, there were quite a few temperature and timing combinations from that range that I enjoyed. Here are my two favorites

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