They're done and they are GREAT!
Here's a little more detail:
I smoked the ribs on the offset at 250* for 3 hours, then foiled with brown sugar and honey, along with apple juice. Back into the smoke for another hour (you know the routine). When I took 'em out of the foil, they were still good and firm - not sloppy.
When I put the rack in the vac bag, I added juices from the foil, then vac and sealed and into the freezer. That was a week and a half ago.
Today I just had to find out how it was gonna work. Into the bath for about 4 1/2 hours (I don't' think the length of time mattered much). After the bath, they were smellin' good, like good ribs should! I put 'em on the gasser over med-high heat to crisp 'em up a bit and then hit 'em with a little sauce.
I'm tellin' y'all...these were the absolute best ribs I have ever cooked. I'm thinkin' that maybe the time spent under vacuumed pulled those juices deeper into the meat. Maybe having 'em in the sous vide did it. Whatever it was, I'll be doin' this again.
It is very encouraging to know I can do 'em this way, because, like LA said, if you cook one, you might as well cook 4...or more. It will be very convenient to have ready-to-eat ribs in the freezer - especially if they taste this good.
When you see the pics, take a look at the color and look at the BITE...I seldom get it right on the bite.
So, here you go:
[attachment deleted by admin]
[attachment deleted by admin]