Spare Ribs

Anova Culinary

Author

Glen Brasseur

Prep Time: 00:00

Recipe Time: 12:00

Temperature : 165F / 73.9C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.

  1. Remove silver skin
  2. Apply salt then dry rub. Vacuum bag and dry rub for 12-24 hrs
  3. Cook 165/12
  4. Shock in ice water for 30 min. Put in frig over night or directly to smoker or oven
  5. Set oven or smoker at 225 and smoke for 2 1/2 hrs or until temp reaches no greater than 165
  6. BBQ sauce last 30 min and char (optional)