Sous Vide Ribs

Set temp and time to 165 for 10-12 hrs. 1. Pat the rack of ribs dry with a paper towel. 2. Carefully, remove the silverskin from the back of the ribs. 3. Cut the rack into half to have nearly even pieces. 4. Place ribs in a vacuum bag and seal. 5. Set up your water bath and warm with the precision cooker and place sealed meat inside. (165°) 6. Allow to cook for the desired time. 10-12hrs 7. Next, remove the ribs from the sous vide. Let them rest in the package for at least 10 minutes. 8. Remove the meat from the plastic bag and pat dry with a paper towel. 9. Season with your favorite barbecue spice rub and use either the grill or broiler method to brown and sauce the ribs. 10. Place the top side down for 2-3 minutes on the hot grill and allow grill marks to develop. Turn 45 degrees on the same side and let brown some more to create a crosshatch pattern. 11. Next, turn the ribs over and brown the second side. This is a good time to brush on some sauce so that it gets warm. 12. Remove from the grill, cut, and serve.