Holy $#@# ! So I pulled one out at 4 hrs, and it was so good, I pulled the rest out, seared, glazed with BBQ sauce, and finished them all
Flavor - 10
Tenderness - 10
Juiciness - 8.... Which kind of surprised me, considering how marbled the meat was.
And also keeping in mind, I'd have considered these a 10 for juiciness too, if I had been using old school techniques to cook them. Sous Vide has just raised the bar for what I consider tender and juicy
And to think, I recently said I was getting tired of pork ! I just needed to find the right cut I guess
And dirt cheap too ! I see many more boneless pork ribs in my immediate future
Might even try the next ones at only 3 hrs ? ....or maybe just pull out one to try it and see if I can top these.