Auto-summarize: ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md

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+---
+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.