@Joe-Hell I’ve seen that video before, I enjoy the goofiness of it really, plus nice shots of meat!
@Tex_77 I did wonder about those end temps. Perhaps the duration itself gave them the the render they were looking for. The comments about texture hit home for sure. The meat sure was pretty!
@Joe-Hell They should have smoked the ribs they sous vide for a few hours first to get the smoke flavor they were looking for. I’m also not sure the ribs they smoked would have been very tender only being cooked to 160. When I did my ribs I cooked them to 200 or so, and they were tender as all get out.