Sous Vide Everything St Louis Ribs

St Louis Ribs cooked to smoked perfection

Author

Keith Gillam

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 165F / 73.9C

Ingredients

• Remove membrane
• Season lightly using mustard as a binder before generously applying favorite rub
• Smoke at 160 degrees for 2-3 hours before Sous Vide
• Mix balsamic vinegar, garlic, soy sauce, honey together and keep at a simmer during process

Directions

1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
2. Remove from cooker and do not pat dry
3. Put in smoker at 160 for an hour to dry them naturally

Finishing Steps

1. Apply sauce with brush
2. Sear to perfection or put in smoker on high or 325 for 30 mins