We have cooked everything from lamb shoulders to beef short ribs for 24 hours at 57°C. It seems to be our magic combination. This week, during a workshop, we re-applied this time and temperature to St. Louis style pork ribs cooked in the CVap. We seasoned the ribs with salt and cooked them in a hotel pan.
When they were cold, we we grilled the whole racks on a Kotaigrill. This particular grill is just the right size for a full rack of ribs. Then we carved them up and started eating. The ribs were juicy with a smoky flavor from the grill. They did not need additional salt. The process of salting and slow cooking left them fully seasoned. While the ribs are a blank slate for new ideas, these were perfect.