Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

They turned out pretty good.

The cheeks were sous vide at 55 for 12 hours (pictured), but weren't done as I liked them, so I put them in at 80 for another 12 hours (not pictured). They're now frozen, ready for whipping out whenever I need barbecue in an instant.