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Sous Vide St Louis pork ribs with dry rub and liquid smoke, finished under broiler and sauced with DC Mambo Sauce : r/sousvide
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St. Louis ribs 18 hours at 145. Very close to perfect IMO. Rub recipe in comments. : r/sousvide
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St. Louis style ribs - 145f for 24hs, finished over charcoal and hickory. Perfect. : r/sousvide
