St Louis Ribs
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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
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Precision® Cookers
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Ingredients for 1
St Louis pork ribs
BBQ Dry Butt 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 2
Setup cooler with a holding rack
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Step 3
Cook for 12-16 hours.
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Step 4
Remove from water and place in ice cold water. When fat begins to solidify remove from ice water
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Grill
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Step 0
Place in the refrigerator if not using right away
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Step 1
Put the rib rack in the grill and brush with bbq sauce of choice.