St Louis Ribs

Prep depends on how many ribs. Cut rib rack in smaller sections, 6-8 ribs per rack. Rub with seasoning and place in bags. Seal bag

Author

Barbara Schildt

Prep Time: 00:00

Recipe Time: 12:00

Temperature : 165F / 73.9C

Ingredients

• St Louis pork ribs
• BBQ Dry Butt rub

Directions

1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
2. Setup cooler with a holding rack
3. Cook for 12-16 hours.
4. Remove from water and place in ice cold water. When fat begins to solidify remove from ice water

Grill

1. Place in the refrigerator if not using right away
2. Put the rib rack in the grill and brush with bbq sauce of choice.