75°C for 30 hours and they are ready. I start with a salty brine over night 5% slat and then I dive into smoking them so they are ready to go. The ending is salamander or oven, at 220°C, and make sure the ribs are finished at the time they are removed from the water bath to avoid having to re-heat them. The BBQ is also suitable and for the sauce buy it, or make it using old fashioned ketchup, onion, garlic and vinegar and a hint of maple syrup. Brush it on before finishing and they are ready to go“`and they are darn good.