Racked

Today was the first absolute success with cooking sous vide, as I brewed up a rack of ribs with the master recipe that Paul posted. I created a spice rub with garlic powder, sea salt, Indonesian white pepper, onion powder, smoked paprika, and chipotle.  (The latter two intended not only to add flavor to the rub but to add smoked flavor as well.) I added no sugar, molasses, or honey.  I live amid a cooking tradition that favors picante over sweet. I split the rack in two, applied the rub, and...