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This turned out delicious. You can use any dry rub that you like but if you are looking for something that will fit the bill, try the one I recommend Sarasota's Pork Baby Back Ribs. You will need a Sous Vide cooking device and a vacuum sealer. Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher
Units: US | Metric
Serving Size: 1 (129 g)
Servings Per Recipe: 4
The following items or measurements are not included: