Pork back ribs

I want to thank a number of you for sharing your insights about the best ribs. I have followed the instruction of 165 degrees for twelve hours, but I find that seasoning and then placing in the fridge for several hours to remove too much of the juices, so I season then immediately place in the water and cook using the sous vide for the twelve hours. These are the juiciest and most flavourful ribs I have ever had.