Two half-racks of St. Louis–cut pork ribs, seasoned with Kyle's Big-Batch Rib Rub and vacuum-sealed without sauce for a 24-hour sous-vide cook.
Prepare & package
Trim the ribs, remove the membrane, and pat dry. Apply a generous, even layer of Kyle's Big-Batch Rib Rub. Cut each rack in half, arrange two half-racks per vacuum bag with sharp bone ends protected from the plastic, and seal. Do not add barbecue sauce, butter, juice, or another wet marinade to the sous-vide bag.
Store & thaw
After cooking, immediately flash-chill the sealed ribs thoroughly in an ice bath. Refrigerate for near-term transport or freeze sealed for later use.
Cook or reheat
Sous vide at 152°F for 24 hours. At camp, thaw if frozen, open the bag, discard the liquid, dry the ribs aggressively, and apply only a very light fresh dusting of rib rub. Warm mostly over indirect charcoal or wood coals, then move over direct heat briefly for color.
Finish & serve
Apply thin layers of Campfire BBQ Sauce only near the end so they glaze without burning. Rest 5–10 minutes, then slice. Debone and freeze any substantial leftovers as Deboned Camping Rib Meat.