« Reply #17 on: January 25, 2015, 11:15:14 PM »
Gene very cool experiment! The results look great!
I will be giving the SV ribs a try but honestly I have the way I cook my ribs are so narrowed down with times and temps. I get my ribs just the way I like them every time. And they are always cooked on my Memphis. That I don't want to change
I got my ribs on the Traeger and WSM dialed in too but the SV method is something I want to give a try also.
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Laissez Les Bon Temps Rouler
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)