# St Louis Ribs.... Need Bark?

**URL:** <https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823>\
**Category:** Anova Precision® Cooker\
**Created:** [January 29, 2019, 1:22am UTC](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823 "2019-01-29T01:22:37Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![Ross29](https://avatars.discourse-cdn.com/v4/letter/r/57b2e6/32.png) [@Ross29](https://community.anovaculinary.com/u/Ross29)\
**Post date:** [January 29, 2019, 1:22am UTC](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823/1 "2019-01-29T01:22:38Z")

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How to Get Bark on Sous Vide St Louis Pork Ribs after SV?

I prepped and SV the ribs for 24 hours at 150. They were fall-off-the-bone delicious. However, there was no crusty bark. I had painted the ribs after SV with sauce and broiled them for two minutes and repainted…I did that three times…but still no bark…any ideas?

Thanks

Ross

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**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\
**Post date:** [January 29, 2019, 1:57am UTC](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823/2 "2019-01-29T01:57:13Z")

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Try using a rub generously with a decently high sugar content

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**Author:** ![Ross29](https://avatars.discourse-cdn.com/v4/letter/r/57b2e6/32.png) [@Ross29](https://community.anovaculinary.com/u/Ross29)\
**Post date:** [January 29, 2019, 2:47am UTC](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823/3 "2019-01-29T02:47:55Z")

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Thanks Brian…I wii try that

The best

Ross

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**Author:** ![jbee](https://avatars.discourse-cdn.com/v4/letter/j/41988e/32.png) [@jbee](https://community.anovaculinary.com/u/jbee)\
**Post date:** [January 30, 2019, 8:55pm UTC](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823/4 "2019-01-30T20:55:22Z")

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Sometimes if there is too much sauce, it will not get a bark.  
Try for the bark then sauce up.

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**Author:** ![Ross29](https://avatars.discourse-cdn.com/v4/letter/r/57b2e6/32.png) [@Ross29](https://community.anovaculinary.com/u/Ross29)\
**Post date:** [January 31, 2019, 2:17am UTC](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823/5 "2019-01-31T02:17:07Z")

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Hi JBee,

Thank you for your suggestion. Tonight I combined your suggestion with Brian’s. I used the sauce as a dipping sauce; added more white sugar to the rub and finished with the Searzall…tremendous improvement…I got some bark, improved the flavor and was quite impressed! The ribs were terrific.

Thanks,

Ross.

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**Author:** ![fihundeddollar](https://avatars.discourse-cdn.com/v4/letter/f/b9e5f3/32.png) [@fihundeddollar](https://community.anovaculinary.com/u/fihundeddollar)\
**Post date:** [August 4, 2020, 3:20pm UTC](https://community.anovaculinary.com/t/st-louis-ribs-need-bark/19823/6 "2020-08-04T15:20:33Z")

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I throw them in the oven at 425 Deg and watch them for the Bark! They come out great!!