Some massive country ribs cut from the pork shoulder butt, seasoned with kosher salt, black pepper, garlic and onion powder, finished off with some bourbon smoked paprika.
Into the SV at 155° for 12 hours. A thin glaze of Sweet Baby Ray's bbq sauce and then under the broiler for a couple minutes to crisp up. Careful, the bbq sauce WILL burn.
Voila, excellent!!