Spare Ribs
Author
Glen Brasseur
Prep Time: 00:00
Recipe Time: 12:00
Temperature :
165F / 73.9C
Ingredients
Directions
- Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
- Remove silver skin
- Apply salt then dry rub. Vacuum bag and dry rub for 12-24 hrs
- Cook 165/12
- Shock in ice water for 30 min. Put in frig over night or directly to smoker or oven
- Set oven or smoker at 225 and smoke for 2 1/2 hrs or until temp reaches no greater than 165
- BBQ sauce last 30 min and char (optional)