So my wife and I went The Piggery in Ithaca, NY on Friday and picked up a couple of 1" thick rib chops. I didn't want to screw them up, so I decided on sous vide.
Quick shot of the naked chops:
Salted the night before.
Vac-u-sucked and allowed to rest overnight.
Into the water bath at 10AM, took them out at 5PM.
Looks like a science experiment.
Quick shot of the naked chops:

Salted the night before.

Vac-u-sucked and allowed to rest overnight.

Into the water bath at 10AM, took them out at 5PM.

Looks like a science experiment.
