Set the sous vide machine into a water bath and set to 165⁰F.

Cut the rack of ribs into 4 equal pieces.

Combine the yellow mustard and the liquid smoke and brush onto both sides of the ribs.

Sprinkle BBQ rub evenly over both sides of the ribs,

Brush the mustard and smoke mixture onto the ribs.

Place the rib section into vacuum bags or into heavy-duty freezer bags and remove as much of the air from your bags as you can.

Place the sealed ribs into the sous vide setup and cook for 9 hours. For less tender ribs try 6 to 7 hours.

Remove the ribs from the water when finished cooking.

Remove from the bags, do not rinse or dry off.

Char the ribs if desired on a two zoned grill or under the broiler, if desired.

Ribs may be coated with BBQ sauce prior to charring.