Spare Ribs
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Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 1
Dry rub
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
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Step 0
Remove silver skin
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Step 1
Apply salt then dry rub. Vacuum bag and dry rub for 12-24 hrs
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Step 2
Cook 165/12
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Step 3
Shock in ice water for 30 min. Put in frig over night or directly to smoker or oven
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Step 4
Set oven or smoker at 225 and smoke for 2 1/2 hrs or until temp reaches no greater than 165
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Step 5
BBQ sauce last 30 min and char (optional)