With this recipe, the beef rib’s fat and connective tissue slowly break down in a controlled temperature water bath (the sous vide) before the rack soaks up some flavorful smoke on a smoker or grill.
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Sous Vide: 1 day day 12 hours hours
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page