Lamb Ribs w/ Asian Rubb

First time eating Lamb Ribs. I decided to Sous-Vide them at 136˚ƒ for 24 hours.

Unsheathed and ready for dry rub. I always apply a rub or salt 24 plus hours in advance. 

Rub 

• 1 tbsp Cardamom
• 1 tbsp Coriander  
• 1 tbsp Grains of Paradise
• 1 tbsp Ceylon Cinnamon 
• 1 tsp Cumin
• 1 tbsp dried Lemongrass
• 1 tbsp Garam Masala 
• 1/4 cup Demerara Sugar

First lightly salt the ribs then apply rub. 

Just a pretty picture....

Vacuumed sealed and refrigerated for 24 hours. 

After the 24 hour rest in the refrigerator I Sous-Vide the ribs at 136˚ƒ for 24 hours. Cold-Shocked and another stint in the refrigerator for 24 hours. 

Ribs smoked with Apple & Cherry for about 2.5 hours at 200˚ƒ. The Ribs were coated with a homemade Apricot BBQ sauce that put these ribs over the top.