Dry Rubbed St Louis Ribs
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Anova
Pro-level cooking techniques made simple.
Ingredients for 1
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 160.0ºF / 71.1ºC.
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Step 2
Put on a dry rub. No need to take off the membrane, it dissolves
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Step 0
Baste with sauce,bake at 450 till crusted then baste again.