Trimmed up some on-sale spare ribs. Will cook them sous vide at 165 for somewhere between 12 and 18 hours. Then I'll finish with some smoke and a little heat.
I put splashes of apple cider vinegar, teriyaki and liquid smoke into the bag. Also added pinches of my favorite rub and some applewood smoke seasoning.
They will end up tender, moist, with a little bark, and taste just like they've been on a smoker for hours -- at least that's the plan. Stay tuned.