Trim the fat off the rib racks. Remove the silver skin, as well as any excess fat across the surface off the rack. Leave rib rack intact (i.e. don’t cut down into individual ribs)

Prepare the rub by mixing one part kosher salt to one part black pepper. Mix thoroughly before rubbing liberally over the surface of the ribs, making sure to work into any dips or crevices on the racks.

Place the racks in a vacuum bag each and seal.

Place bags in sous vide water bath and set temperature to 150°F. Leave for 24-38 hours.

Remove bags from water and carefully open sealed bags with scissors.

Pat dry with paper towels to remove excess liquid.

Transfer beef to preheated grill and sear over high direct heat. For 1-2 minutes on each side.

Transfer ribs from grill to counter surface. Carve and serve.