Fill Sous Vide container with water; set immersion circulator to 165° F.
Rinse and pat ribs dry. Cut each rack into 3 pieces, 4 to 5 ribs per piece. Remove membrane from back of ribs. Set aside. (See Tip 3)
Dry Rub: Combine paprika, brown sugar, salt, garlic powder, dry mustard, onion powder, oregano, thyme and pepper in a small bowl.
Sprinkle Dry Rub on both sides of ribs; rub in with hand so that it adheres to the ribs. Vacuum seal each of the 6 pieces of ribs. (See Tip 4)
Place the vacuum sealed ribs in Sous Vide water bath set to 165° F. Cook for 12 hours. (See Tip 5)
After 12 hours, remove ribs from water bath. Can be made in advance up to this point and refrigerated for several days.
Remove ribs from vacuum sealed bags; rinse well and pat dry. (See Tip 6)
Grill, basting with Balsamic Honey Sauce or barbecue sauce of your choice over hot coals for 10 to 15 minutes, basting and turning frequently.
Yield: 6 servings