Sous Vide Barbecue Ribs

Had some pork ribs, so I tried to make some sous vide barbecue. Not my best work, but lessons were learned.

The dry rub went into the bag with the ribs and got sealed a few days before the cook. Nice thing about sous vide cooking is that you can take a vacuum-sealed bag out of the freezer and put it straight into the water bath.

These cooked at 151 degrees Fahrenheit for 24 hours. I have no complaints about that.

I did not pay enough attention to the rub, though. Too much salt, not enough sugar. I'll need to properly measure next time.