St Louis Spare Ribs (low Carb)

I’ve been low carb for a little over 2 years, so I’m sharing this recipe for how I do ribs without sauce. Ribs come very tender and come off the bone easily, but still have a nice chew (which I prefer).

Author

jjbelle74

Prep Time: 21:15

Recipe Time: 21:00

Temperature : 145F / 62.8C

Ingredients

• 1/2 rack st Louis ribs
• Bad Byron’s butt rub
• Lawry’s coarse ground garlic salt

Directions

1. Liberally season rubs with bad Byron’s Butt rub and Lawry’s coarse ground garlic salt and seal em up
2. Let them sit in the fridge for up to 24 hours (at least 6 hours)
3. Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.
4. Sous vide at 145 for 20-24 hours. (I did 21 in pics.)

Sear On Gas Grill As Hot As You Can Get It

1. Remove from sous vide and pat dry. Reapply a light coating of bad Byron’s butt rub
2. Sear on gas grill for appx 1 min per side, then an additional minute on the meatier side.
3. Cut them up and enjoy.