Well here's a couple pics of my progress so far. Will post a couple more as the smoking progresses
These are heritage breed pork ribs from the new box food thing we're doing. Butcherbox. It's not a full meal thing like blue apron just meat. They do heritage breed pork, free range chicken, and grass fed & finished beef
In the sous vide 167 for 4 hours

Homemade chili powder for the smoking rub after toasting the dried peppers and cumin

After an ice bath to chill quickly for food safety.

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