Ribs, ribs, ribs

  My brother in law loves ribs--so today was ribs. I made a rib rub courtesy of Alton Brown---changed it by adding more cayenne pepper. I put them in the sous vide for 12 hours. Afterward, I put them under the broiler for 5 minutes and covered them with BBQ sauce (vinegar based sauce). I made a warm potato salad and a side of green beans.

I served with a Cabernet from California, Karma. The meat was so tender.