St Louis Spare Ribs (low Carb)

()

jjbelle74

  • Rate This
I’ve been low carb for a little over 2 years, so I’m sharing this recipe for how I do ribs without sauce. Ribs come very tender and come off the bone easily, but still have a nice chew (which I prefer).
Read More

Shop Sous Vide Cookers

Precision® Cookers

Edge-to-edge perfection. No skill required.

Shop Now

Ingredients for 1

  • 1/2 rack st Louis ribs

  • Bad Byron’s butt rub

  • Lawry’s coarse ground garlic salt

Directions

  • Step 1

    Liberally season rubs with bad Byron’s Butt rub and Lawry’s coarse ground garlic salt and seal em up

  • Step 2

    Let them sit in the fridge for up to 24 hours (at least 6 hours)

  • Step 3

    Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.

  • Step 4

    Sous vide at 145 for 20-24 hours. (I did 21 in pics.)

    • Sear On Gas Grill As Hot As You Can Get It

    • Step 0

      Remove from sous vide and pat dry. Reapply a light coating of bad Byron’s butt rub

    • Step 1

      Sear on gas grill for appx 1 min per side, then an additional minute on the meatier side.

    • Step 2

      Cut them up and enjoy.

Latest Comments

145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time