mickeyh

Thanks for the responses....and you were all correct...the ribs were goood but w/o a dry rub and tender loving care (using a new bag) they could have been a lot better. I think the heat setting for my Supreme Sous Vide cooker could lower the temp down a notch too 165F could may be a little lower...although when I seared them with butter and a commerical barabacue sauce the fokls loved them

I bought baby back ribs vaccuum packed ....it looks like the same grade sv bags I use to sv....can i use this direct store to sv to table?

Wow, made me appreciate my lunch time bowl of Pho a lot more. Read in a cooking mag that the name comes from the French dish Pot au Feu..that same article says Banh is a take-off on Pain. So I guess if the Vietnamese can do their variety of Pot au Feu we can liberally play around with Pho. Pain is Banh everywhere.