St. Louis ribs


Hailing from New Jersey, Vincent is one of our favorite #anovafoodnerds. You can catch him on Instagram @theironspork, where he's constantly cranking out delicious, perfectly cooked food. He's got a mad set of sous vide skills, and uses Anova to ensure his food is done ...

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Initial set for 8 hours was good for me. Second attempt was 19 hours.
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145 F / 62.8 C Recipe Temp
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