Barbeque is all about cooking low-and-slow, but managing temperature and humidity control in a traditional smoker requires practice and constant attention. That's why so many barbeque enthusiasts have turned to sous vide. However, full racks of ribs are difficult to seal in a bag and require a very large water bath. Instead, we use the Anova Precision Oven's Sous Vide Mode and forego the bag and water bath. This produced tender meat that stays moist, yet is ready to fall off the bone. As a final step, we caramelize and crisp up the ribs under the Oven's broiler. Instead of babysitting your barbeque, you can rest assured that the Oven will hold the temperature and humidity as-set. The results are well worth the unattended wait! Feel free to substitute your favorite dry rub or spice blend in place of the spices here, and tweak the recipe to make it your own. If you'd like to smoke your ribs traditionally, cold smoke them for flavor first, then cook them in the oven for texture using the settings below. For barbeque aficionados, it's the best of both worlds!