Sous Vide Ribs

I tried a combination of the Serious Eats article by Kenji Lopez-Alt and recommendations from the comment section. For a cheap cut of meat we were impressed with the outcome. Sorry for the ugly photo, will take my time next time.

Ingredients:

• One rack of St. Louis style ribs

• BBQ rub of your choice, I used Kinders

• Mustard of your choice, I used Dijon

• BBQ Sauce of choice, I used Stubbs

Instructions:

1. Cut the ribs into sections that will easily fit in a gallon bag. If you want to remove the skin on the back, go for it. I struggle with it and internet consensus is that it doesn't really matter.

2. Pat the ribs dry and rub down with mustard then massage in a good coating of your BBQ rub. Flip over and repeat.

3. Place each section into a bag, seal, then put in your sous vide at 155 degrees.

4. Cook in sous vide for 24 hours. At this point you can continue to prep to eat or you can refrigerate for a few days until ready to serve.

5. Prepare a baking sheet by covering it with foil and placing a cooling rack on it.

6. Remove the ribs from the bag and pat dry. Rub in another coat of BBQ seasoning and bake meaty side up at 300 F for 20 minutes.

7. Remove the ribs and brush on your sauce. Cook for ten minutes, brush with more sauce.

8. Cook ten more minutes then turn on the broiler to get a good finish. Broilers vary greatly so keep an eye on them. Mine went on high for about five minutes.

9. Remove from oven, slice however you desire (I did two rib sections) and enjoy!