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Sous Vide Short Ribs in Progress

My very first Sous Vide cook so as I approach the 72 hour mark at 145 later this afternoon, I'm searching for assurance.  My plan is to pull, cool, reserve juices for a sauce and then throw the ribs on the Egg.   Direct up high around 350.   Just going to wait until I like the color and then pull and serve.  Nothing but salt. pepper, garlic powder for seasoning.  Any other thoughts or suggestions?   Thanks
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now?   Woodford....neat

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