Vacuum Sealer (This is optional, large ziplock bags can be used)
Ingredients
1rackSt. Louis Ribs
Salt and Pepper or BBQ Rub
BBQ Sauce
Instructions
Fill container with water and set immersion circulator to 152°F/67°C
Fill a large pot with water and bring it to a boil.
If the ribs are not frozen, peel off the membrane from the back of the ribs.
Season the ribs with either salt and pepper or the BBQ rub of your choice. The recipe for my BBQ rub is here.
Vacuum seal the ribs or place in a large ziplock bag.
Place the bag or bags into the pot of boiling water for 1 minute to kill any bacteria which may be on the outside of the ribs.
Place the bags into the container with the immersion circulator.
Once the immersion circulator is up to temp, cook for 24 hours.
Remove the bags from the water bath after 24 hours and place in a container with ice cold water. The ribs can either be refrigerated or even frozen at this point for use at another time or they can be used right away.
Take the ribs out of the bag(s).
Place on a preheated grill and cook dry for approximately 1 minute on each side.
Begin to baste the ribs with the BBQ sauce of your choice. Flip the ribs and put BBQ sauce on both sides.
Once the ribs are back up to temperature, remove them from the grill, cut and serve.
Video
Keyword BBQ, BBQ Rub, Grill, Sous Vide, Sous Vide Ribs, St. Louis Ribs