CVap Baby Back Ribs

baby back ribs cooked in cvap
Baby back ribs

Summer is, by far, my favorite time of year. The sun is out. Birds are chirping. Flowers are blooming. Millions of people emerge from hibernation for the great outdoors. To me, there are three things that truly signal the summer: baseball, beer, and BBQ. Today we are focusing on the king of grill toppers, ribs!

My normal procedure for baby backs would be 225°F on my smoker for 4-5 hours. But that limits me to only cooking and eating them on the weekends, and I’m way too greedy for that. Luckily, I have a CVap® Cook & Hold Oven!  This allows me to cook them beforehand and have them holding until I get off work. Then I can finish them off on the grill at my convenience.


  • Baby back ribs – 1 slab
  • Salt – 3 tablespoons
  • Vegetable oil
  • Dark brown sugar – 1/4 cup (firmly packed)
  • White sugar – 1/4 cup
  • Paprika – 1/4 cup
  • Garlic powder – 2 tablespoons
  • Ground black pepper – 1 tablespoon
  • Ginger powder – 1 teaspoon
  • Onion powder – 1 tablespoon
  • Rosemary powder – 1 teaspoon
  • Cinnamon – 1 tablespoon
  • BBQ Sauce of your choice


  1. Remove membrane and sprinkle salt on both sides of the ribs. Allow them to dry brine overnight.
  2. Mix together all dry ingredients in a bowl to create your dry rub.
  3. Rub a thin layer of vegetable oil on the ribs. Next, coat with dry rub.
  4. Place ribs on half size sheet pan and put them into the oven.

CVap Cook and Hold Settings

High Yield Mode: ON
Doneness:  135
Browning:  6
Time:  5 hours
At this setting, the ribs will hold at 135°F for six hours

Finally, fire up your grill and baste ribs in your favorite BBQ sauce. When the grill is at its hottest, place them directly over the heat to allow the sauce to caramelize and get some texture on the outside. Slice and serve!

Smokerless Ribs in a CVap!

smokerless ribs

Clearly, barbecue is very hot right now! We follow two websites for great information about BBQ and food techniques. Undoubtedly, the best resource for BBQ is Amazing Ribs. Likewise, for technique (especially sous vide), it’s Chef Steps.

While browsing Chef Steps we found a method for “Apartment Ribs.” Basically, the ribs are salted, bagged, and cooked in an immersion circulator at 167°F for six hours for St. Louis style, or four hours for baby backs. Then they are blotted dry and painted with a mixture of molasses and liquid smoke before applying the rub. Ten minutes in a 450°F convection oven sets the bark and caramelizes the sugars. Finally, they are done! Sounds easy enough, right?

Smokerless Ribs – CVap Style

We wanted to duplicate the process using a CVap® oven. First, the ribs were placed on a rack on top of a sheet pan. Next, we covered the entire pan and meat with foil. Accordingly, this simulates the bagging needed in an immersion circulator. We set the CVap for Vapor Temperature 167°F / Air Temperature  167°F.  Lastly, the timer was set for six hours.

ribs in a pan
cut ribs

The CVap reverted to a 150°F Vapor / 150°F Air hold setting upon completion of the cook cycle. At that point, we blotted the ribs dry and painted them with the molasses/liquid smoke mixture. Lastly, we applied a generous dusting of Memphis Dust Rub (this is a REALLY good rub that we use on just about anything BBQ). After ten minutes in a 450°F convection oven, they turned out perfect.

People who have had ribs from my smoker said that these were more moist than usual! Likewise, they were perfectly cooked with a bit of resistance to the bite. “Fall off the bone” is overdone – and highly overrated in my opinion! Because if you don’t have to bite the meat off the bone, you will never win a competition. Naturally, the slow, precise cooking from CVap made the difference. Consequently, there was no moisture loss with this method!

Of course, if you really want to smoke in your CVap oven, add a Winston Smoker Box. It will give you results that rival the best BBQ pits.