Dry Rubbed St Louis Ribs

Anova Culinary

Author

KevHoGe8laAQojIcLiyXTE

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 160F / 71.1C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 160.0ºF / 71.1ºC.
  2. Put on a dry rub. No need to take off the membrane, it dissolves

  1. Baste with sauce,bake at 450 till crusted then baste again.