re: Sous vide ribs with photos

I can say that I have tried SV for babybacks and I prefer the old fashioned way. Not to say that SV ribs are not good, because they are. They have a very different texture. It is almost cotton candyish. It is light, and fluffy, and the meat dissolved in you mouth. When I served it to guests, everyone immediately noticed the unique texture. If done correctly, the flavor is about the same as smoking 100%.
IMO, the texture isn’t awesome enough to warrant all the extra steps.