Remove the membrane from the back side of the ribs. (Unless this was already done at the store you purchased from) It’s easiest to put a butter knife between the meat and the membrane to loosen up a corner then you can peel it off by hand. If you are having trouble, google bbq ribs membrane removal.

Cut the rack of ribs in half so they fit in the vacuum sealed bag(s) easier. You can do one bag or two separate bags, up to you. Add the olive oil and the bbq sauce to each bag and mix well.

Seal the bags and set your sous vide to 115F.

Place the ribs in the water and cook for at least 4 hours or even longer if you have the time. I’d suggest not cooking for more than 12 hours though.

Once the ribs are almost done, fire up your grill. You can use charcoal or gas. Set the grill to high heat to get a nice sear. If using charcoal you will want a direct cook setup with the coals.

Remove the ribs from the sous vide bags and pat dry. Add a generous amount of bbq rub or the seasonings listed above to all sides and allow to rest for at least 5 minutes before putting on grill.

Place the ribs meat side down, bone facing up over direct heat and cook for about 3 minutes each side. Flipping the ribs only once. Make sure to watch the meat and make sure it’s not burning. If it starts burning remove it from the heat and put somewhere on the grill in indirect heat.

After searing each side move the ribs to indirect heat and it’s time to add the bbq sauce. I would suggest using a brush but a spoon will work too. Lather the top side of the ribs with bbq sauce and close the lid on the grill. If you have a charcoal grill, close your vents about 90% to allow some smoke to build up. Cook for about 8 minutes indirect heat or until the sauce is cooked and looks sticky.

Remove the ribs from the grill and allow to rest for 10 minutes before cutting. Cut the ribs horizontally following the bone and enjoy!