The Sous-vide method is almost magical the way it can cook all kinds of foods perfectly without much loss of weight for excellent juiciness and doneness. You just need the proper temp and time. You can use just about anything that can hold water to sous vide. I've cooked Sous vide in my Instant Pot with and without the circulator with excellent results. Monitoring the proper temperature is key, of course. Sous Vide Everything channel has used all kinds of weird ways to sous vide, like in a dishwasher and in Zipper freezer bags so you can try sous vide even without the expensive equipment and get some really great results. I suggest that people watch a few different videos just to see how they did their ribs, which temp, and how long. Then how it was finished, either on the grill, in a smoker, or just using a hand torch. Also, the way they seasoned the ribs either before or after might be helpful too. I say experiment -- with everything and the enjoyment will be much better!

Nice video, simple. I do 139 F for 36 hours then drop them in an ice bath and put them in the fridge till I'm ready to finish them. Then I smoke them at 170 - 180 F for about 3 hours to finish.

great looking ribs. sous vide does such a great job

Great seeing you post a video Steve! I think I'm about ready to incorporate a little sous vide into some videos myself. Looking forward to seeing what you got coming brother!

I've always put a strip of parchment paper along the ends of the bones to keep them from poking through the bag, but then again I use a chamber vac machine with 3 mil poly bags.

I love my Sous Vide, one of the best investments you can make for your kitchen. The ribs came out amazing.

I got a sous vide machine for Christmas and a stock pot for know myself . Those ribs looked good and tender that's for sure . I'm excited to try this out

Awesome video Steve. Look into getting "dam" bags. They have a piece of fabric at the top, just below where you seal. They're designed to keep any liquids from being pulled out when applying vacuum.

You can fix that problem with the smoke flavor by smoking them first then putting them and your water bath to cook them then when they're done you throw him back on the grill. Crisp up a little and throw sauce on them

Never have eaten or used the sous vide, so I can't pass judgement on if I like it or not. However, you sure did make it look great. I'll prolly get round to it eventually like all the other toys. lol Thanks-Phil

Happy new year, Steve! These ribs looks great. Can't wait for more awesome sous vide videos!

Steve- to get more smoke with sous vide, you can also do an ice bath and refrigerate overnight after the water bath and then put on the smoker until it gets back to original SV temp. Have you tried that technique yet or do you plan to in a future video?

Smoke for 2 hours BEFORE sous vid bro, youll keep a lot of the smoke flavor, then quick blow torch sear at the end

Hey Steve these ribs are awesome I’ve got to get me a soui vid thing! Great video brother hope all is well!?

Excellent video... Sous vide is something I have had a hard time getting used to. I might try this technique with some baby back ribs. I have been looking for a couple alternative ideas for cooking ribs and this seems like a good one. If you get a chance, try boneless skinless chicken breasts at 140f for about 3 hours. It makes the juciest and most flavorful chicken breasts I have had.

Steve, I'm curious, what made you go with a 150 degree temp? Was it recommended by Chef Steps?

Check out Sous Vide Everything here on KZfaq... He has amazing tips and awesome cooks with the sous vide! I can't wait to get one! Awesome video Steve!!!