Combine all dry ingredients for the dry rub. Pat dry your ribs with a paper towel. Using a large knife, cut the rack into quarters so there are about 4 ribs per section. Generously coat each rack (both sides) with the dry rub.
Vacuum seal each quarter rack in its own bag. If you don't have a vacuum sealer you can also use separate zip lock bags and just press out as much air as possible.
Set sous vide to 165 degrees. Cook ribs for 12 hours at 165 degrees. Transfer to a large bowl of iced water to cool.
To finish them off, preheat your oven to 300 degrees. Line a baking sheet with aluminum foil.
Place ribs meaty side up (bones down) and bake for 20 minutes. Remove the ribs and brush them with your favorite BBQ sauce and cook for another 10 minutes. Remove and brush them with another layer of BBQ sauce. If you have a broiler option on your oven turn it to high and bake for another 3-5 minutes. If you don't have a broiler just bake for another 10 minutes. Brush the ribs one last time with BBQ sauce and serve!
Preheat oven to 350 degrees. Wrap each quarter section of rib with aluminum foil (like a burrito!) and cook for 2 hours in the oven.
Remove the ribs and place on an aluminum foil lined baking sheet. Brush with BBQ sauce.
If you have a broiler option on your oven turn it to high and bake for approximately 5 minutes or until the top begins to brown and get crispy. If you don't have a broiler just bake for another 10 minutes. Remove ribs and brush again with BBQ sauce and serve!