Spare Rib Tips-brisket Twice cooked and wonderful

Probably the most tender and succulent ribs I have tried and I have eaten a lot of ribs. These are the worst cut of pork for spare ribs, the part the store hides under when you buy side ribs. The part where the cartilage is. Technically brisket I believe.

I cooked them for 48 hours and they were okay but too late for more than a snack so stuck two bags in the freezer.

Today I put them in the water bath and got very sleepy so they remained for another 8 hours at 141 degrees.

Coated them with sauce and broiled. I am totally impressed.

Sounds delicious. I am just finishing up the last of my St Louis ribs. No sous vide though I smoked them for almost 5 hours.