Sous Vide St. Louis or Back Ribs

This recipe is a mouthwatering barbecue delight.

Author

Jessica Baker

Prep Time: 00:20

Recipe Time: 24:00

Temperature : 155F / 68.3C

Ingredients

• 2-3 racks of St. Louis ribs
• 1/4 cup yellow mustard
• 1/4 cup liquid smoked
• Rub (generous amount)
• Salt (generous amount)
• Pepper (generous amount)
• BBQ sauce

Directions

1. Cut the rack of ribs into four equal pieces
2. Sprinkle rub, salt and pepper evenly on both sides of the ribs. Do not be shy.
3. Combine the yellow mustard and the liquid smoke. Brush the mixture onto both sides of the ribs.
4. Place the rib sections into vacuum sealed bags or heavy duty freezer bags and remove as much air as possible. Do not overlap the ribs.
5. Cook the sealed ribs for 24 hours.
6. Remove the ribs when finished cooking and place them in icewater immediately to stop the cooking process.
7. Take the ribs out of the bags and char them on the grill or under the broiler.
8. For best results, brush ribs with barbecue sauce while charring.

Finishing Steps