diff --git a/ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md b/ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md
index c997b9a..dc27456 100644
--- a/ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md	
+++ b/ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md	
@@ -1,3 +1,18 @@
+---
+created: '2026-04-05T05:57:07+00:00'
+id: 434ba93c-38ce-4541-8700-b2bc0572a9d4
+links: []
+modified: '2026-04-05T05:57:07+00:00'
+summary: 'Here''s a concise summary:
+
+
+  Sous vide ribs cooked at 145°F (63°C) for 36 hours achieve an extra meaty, steak-like
+  tenderness, while ribs at 165°F (74°C) for 12 hours yield a more traditional, shreddable
+  barbecue texture.'
+tags: []
+title: Ribs Sous Vide
+---
+
 Extra Meaty: 145°F (63°C) for 36 Hours
 
   Low and slow = extra meaty and tender.