Ribs (sous vide)

Remove back from ribs and cut into racks of 4-6 ribs

Rub spice on ribs; then lather generously with mustard

Place in bag with 4-6 drops liquid smoke, a few drops of oil, and any fresh spice that works with your rub (garlic, ginger, etc). Vacuum seal.

Refrigerate for 4-12 hours.

Cook for 12 hours at 165 F. If not cooking immediately, can put in ice water and then fridge for up to 5 days.

Remove from package and pay dry. Add rub or sauce and grill at ~300 for 5-15 minutes, turning as needed. Add sauce and continue grilling till sizzling.