Serves 2 (multiplies easily, but keep to one half-rack per pouch)

INGREDIENTS

• 1 rack baby back ribs
• Dry Rub for Ribs* (recipe follows)

INSTRUCTIONS

1. Preheat the SousVide Supreme to 134F/57C.
2. Rub the racks on all sides with the dry rub (recipe below). 
3. Put a half rack of baby back ribs into a large vacuum seal cooking pouch. Add a few drops of liquid smoke into the pouch if desired. 
4. Vacuum seal the pouch(es). You can do as many as 4 half racks at a time in the 11-liter SousVide Supreme.
5. Submerge the pouch(es) in the water oven to cook for 18 to 24 hours.
6. Remove from the pouch(es), brush with your favorite barbecue sauce, and sear the surface on the grill, under the broiler, or with a cooking torch to impart savory caramelization.
7. Serve with your favorite sides and extra sauce.

Dry Rub for Ribs
Makes about ½ cup (240 ml) of rub

INGREDIENTS

• 2 tablespoons (30 ml) paprika, hot or mild
• 2 tablespoons (30 ml) chili powder
• 2 tablespoons (30 ml) brown sugar (or sweetener you prefer)
• 1 tablespoon (15 ml) coarse salt
• 2 teaspoon (10 ml) dried mustard
• 2 teaspoons (10 ml) coarse black pepper
• 1 teaspoon (5 ml) hickory smoke powder (available online)
• 1 teaspoon (5 ml) garlic powder
• 1 teaspoon (5 ml) onion powder
• ¼ teaspoon (0.6 ml) cayenne pepper, or to taste

DIRECTIONS

1. Mix all ingredients together in a zip-closure storage bag to blend well.
2. Use what you need and store the remainder in the zip-closure bag in a cool dry place.