# Pork ribs without rub? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [July 9, 2020, 9:02pm UTC](https://community.anovaculinary.com/t/pork-ribs-without-rub/26415 "2020-07-09T21:02:17Z")\ **Posts on this page:** 1\ **Showing post:** 3
**Author:** ![Newbie-May-2020](https://avatars.discourse-cdn.com/v4/letter/n/ecccb3/32.png) [@Newbie-May-2020](https://community.anovaculinary.com/u/Newbie-May-2020)\ **Post date:** [July 11, 2020, 12:19am UTC](https://community.anovaculinary.com/t/pork-ribs-without-rub/26415/3 "2020-07-11T00:19:26Z")
I tried SV’ing ribs, and wasn’t impressed: > [@Baby Back Pork Ribs – smoked after SV cooking](https://community.anovaculinary.com/t/baby-back-pork-ribs-smoked-after-sv-cooking/26122): > > My findings on my first shot at SV’d baby back pork ribs, followed by putting them on the smoker. I read a couple recipes listed on this site (“Dry Rub, Smoke Finished, Baby Back Pork Ribs”, and “Smoked St. Louis Pork Ribs”). The first had the ribs cooked at 145 F for 20-22 hours, and the second had the ribs done at 130 F (although 150 F in the directions) for 18 hours. I put a rack of ribs, cut in half to fit into the SV tub, into the SV tub and cooked them at 140 F for 20 hours. It seemed l… I’m somewhere hot too (Phoenix where it’ll be 115 F on Sunday). If you’re here too, buy a smoker. I also, hate using the oven in the summer. I’m a bit like you, in that I like the flavor of the ribs themselves (as long as there’s some fat that’s been cooked, on the ribs). Smothering them with BBQ sauce just kills the flavor of the meat. I still don’t think anything beats a smoker or if you don’t have one, a barbeque/grille. It takes a long time to SV ribs, and then you need to stick them on a smoker or BBQ to finish them off anyway. --- _[View the full topic](https://community.anovaculinary.com/t/pork-ribs-without-rub/26415)._