I tried to find large cuts of cheap meat and then figure out what I can sous vide.

Beef ribs are the ultimate best part yet worst part of the cut.

Sous vide allows me to handle this when I'm sure I would screw it up any other way.

Also, this is not the only way I did those ribs. I did 125 for 3 days and put them on the barbecue for the final sear. Perfect rare steak that you chew from the bone, but at the same time the tendons were still secure.

This is a personal choice issue. Some people like to chew rare steak on the bone. Others would like the pulled pork texture combined with a barbecue sauce dropped on a soft roll. I'm just amazed I can get both and I know how to control it now.