Sous Vide and Hickory Smoked Short Ribs 

Let’s talk about Sous Vide + Smoke Cookery or should we make that Smoke + Sous Vide Cookery? What cooking method comes first smoking short ribs or sous vide? Now let’s throw into the mix a gas grill, smoking chips and short ribs! What do you get? I know the end result will deliver delicious smoky tender short ribs but let’s explore the idea of combining Sous Vide with Hickory Smoked Short Ribs! 

Thank you Western BBQ for sponsoring this interesting way of smoking with wood chips!

WHAT IS SOUS VIDE COOKING

For years, I have valued sous vide cooking! If you are new to the term sous vide it means the process of sealing protein or produce in a vacuum sealed bag or container then cooking it in a temperature-controlled water bath. The term in French translates to “under vacuum”.

WHAT ARE THE BENEFITS OF SOUS VIDE

When vacuum packed food is cooked in temperature-controlled water, the force of the warm water pressure helps to infuse flavor more effectively and it allows for unparalleled temperature control. Another bonus is that the whole procedure is basically hands-off once the water temp is set, and there is no loss of moisture because it is reserved in the bag.

The water bath’s temperature can be set for an ideal serving temperature. In other words, if you want your ribs served at 133.5°F you can! Furthermore, the temperature will be exactly the same from the center of the “short ribs” to the outer edges. In addition, you won’t need to check or turn the meat over! I must say, I do love hands-off meal preparation.

WHAT IS SMOKING

We use the term smoking in exchange with barbecue but to be technical the two words are not the same. Smoking means to cook with smoke, generally wood logs, chunks, or chips are added. Barbecue means low and slow cooking. Subsequently, grilling means to cook food over a heat source hot and fast.

Using smoking chips, chunks, or logs during the process of barbecue adds flavor, color, tenderization, and preservation. Think about that last rack of smoky ribs you devoured as it fell off the bone versus an oven baked rib; there is no comparison!

Note: There are four ways of actually smoking: cold smoke, warm smoke, hot smoke, and liquid smoke but we can discuss that another day. Today, we are talking about  tossing wood chunks into a live fire or smoker or the addition of a smoker box filled with smoking chips in your gas grill. 

WHY COMBINE SMOKING AND SOUS VIDE COOKING

So we have established that sous vide and smoking food are two entirely different cooking methods. However, by adding the two together the greatest benefits of both make for an exceptionally delicious meal!

As you know, the trick to smoking is to go low and slow long enough for the smoke to penetrate past the skin and into the center of the meat. That’s where sous vide pre or post cooking can benefit meat, especially when smoking on a gas grill.

Smoking gives protein, produce, and baked-on-the-grill foods smoky notes that add depth of flavor along with tenderness. And with a fire hot finish and a brush of glaze the crispy skin can be amazingly addictive. However, smoking a large piece of meat can take a long time, and require manning the fire, and checking in on the how the process is doing under the hood. Lastly, it is tricky to keep a precise temperature in a gas grill and to obtain that ideal degree of doneness.

Sous vide guarantees that the meat is cooked evenly and that tough muscle fibers will break down creating tenderness. Furthermore, once the water bath temperature is set it stays there 24 hours without adding anything! No peeking in!! No fluctuation means your meat comes out at 133.5°F if that is what you are seeking. 

So while sous vide allows for unparalleled temperature control, smoking meat delivers unparalleled flavor and texture. 

When meat is cooked by sous vide the temperature is exactly the same throughout. Subsequently, smoking is an excellent way to develop succulent, smoky flavor meat that has a delicious charred crust. So combine the two! Tada!

WHICH METHOD IS BEST FIRST, SMOKE OR SOUS VIDE

In all my research, I have found there are a few more cooks and pit-masters that smoke from 1-5 hours first then sous vide until the protein reaches an ideal serving temperature. Although some do not add a fire finish, I sure do suggest it! 

Imparting a smoky flavor to the meat doesn’t take a long time, some experts say 30 minutes, but using a smoker or grill first definitely requires a hands-on approach of regulating the temperature. Remember you do not want the meat to cook during this step just soak in low heat smoke. 

In fact, some chefs declare that proteins soak in smoke more efficiently when raw. 

However, I have found wonderful success with sous vide first then smoking. In my thoughts, I wanted to guarantee the meat was a specific tenderness and doneness throughout for safety sake. The next step would be to regulate how much smoke and char it received. This method is my favorite when serving party guests!

Ultimately, the answer to what comes first, the chicken or the egg (haha) is the same answer for smoke + sous vide or sous vide + smoke. It is based on opinion and experience. Although a deciding element could simply be what are you cooking? And will it fall apart too much after the tenderizing in a sous vide water bath.

How to Smoke then Sous Vide

Smoke meat at a low temperature (250°F or below) for 30 minutes to 1 or more hours. It depends on the size of the meat. After that Sous Vide for 2-hours or up to 36 hours. Once again, it depends on the texture you are seeking, and the size. I suggest reading basic sous vide and smoking times online dependent on what protein and how big. Lastly, finish the meat over direct high heat on the gas grill until it is slightly charred. 

Note: The internal temperature of the meat, when smoking before sous vide, must never go what the bath water will be set at. Going above this temperature will defeat the purpose of the sous vide method since the meat would be considered overcooked. The water bath is always set at the ideal temperature you want when eating during the smoke + sous vide method. 

How to Sous Vide then Smoke

Sous Vide the meat at 15°F under what you want the ideal serving temperature is. This will give you “play time or browning time” during the fire finish. There are plenty of sous vide charts that can be obtained through a search to provide the ideal water bath temperature for specific proteins. 

After the sous vide cooking time, set a gas grill to a high heat and fill the smoker box with wood chips smoking. Once the wood chips are smoking, create indirect low heat for the meat, and keep the smoker box over the highest heat. Pat the sous vide meat dry, sprinkle with seasoning, and place over indirect heat for 30 minutes or more. Remove meat from grill for a few minutes while you set grill to high direct heat. Brush the meat with oil or glaze and cook over the hottest burner until lightly charred.

I have used the method of sous vide + smoke cookery with turkey thighs, chuck roast, pork ribs, chicken drumsticks, and flat iron steaks. All I can say is it is absolutely fun, easy (even though it takes time), and so delightfully smoky delicious.

I truly hope you will experiment cooking meat with Western Smoking Chips

before and after Sous Vide cooking,

and please report in we’d love to know what you think!

And PS ~ if you have fallen love with smoking up delciiousness I have the tastiest smoked pork loin recipe! Click HERE!