Sous Vide Ribs. 24 Hours To Fall Off The Bone Ribs!
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"Sous vide ribs cooked for 24 hours and then finished on the smoker or grill will make the best pork ribs you have ever had. These ribs are meaty yet tender and fall off the bone just by touching them. Here is why this recipe is amazing: Sous vide will cook the ribs at a precise temperature for an extended period of time. The sous vide bag will contain moisture, keeping the meat tender. Get the bark and smoke of a traditional smoked rib without drying out the ribs. This is a mostly hands-off cooking technique that will give you the most tender ribs. Cook sous vide pork ribs ahead and then finish off when you are ready to eat. A great make ahead meal."
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