JIC sous vide BB ribs

Canugghead

Hey @JohnInCarolina just tried sv bb ribs ... sv naked @ 147 for 18 hours, chilled, rubbed and smoked indirect in XL for 2+ hours @ 300 with hickory chunks, sauced last half hour. Verdict: tender without falling off the bone, decent smoke ring and smoke flavour, nice crust top and bottom.  The only minor negative is the middle taste kind of bland, I think it'll pick up more flavour by tomorrow. Do you season before vac seal? Definitely good to have this in my repertoire, super easy and no sweat, probably won't replace lo n slo when time permits though.  Thanks for the inspiration!