Rub ribs with a VERY thin coat of Yellow Mustard (binder for the rub)
Sprinkle BDC rub over entire rib and pat it down to stick.
SMOKE RIBS
2 hours @ 140°F
SOUS VIDE RIBS
24 hours @ 150°F or 12 hours @ 165°F
* You can put the ribs in the fridge at this point. Just remove them from the Sous Vide, leave them in their bags, and put them directly in the fridge.
SMOKE RIBS (AGAIN)
COAT WITH STICKY RIBS SAUCE
1 hour @ 225°F - 250°F
Let cool then EAT!!!
Cornbread
Mix all cornbread ingredients and cook at 350°F for 25 min or until golden brown on top