it's a 72 hour @165°f cooking time, vacuum sealed with the dry rub first for a day in the fridge to drive the flavor into the meat. The last time I made it I was blown away that the meat hadn't pulled away from the end of the bones, as the usually do. I also noticed that they were as plump after cooking as before...

To say they are tender is an understatement, but they still have texture, not mushy - just nearly perfect tenderness, no loss of moisture.

I will need to "finish" them before serving, normally in my oven, could definitely do over a fire. They will just need their temperature raised and some brazing/color. Will we have access to fire?

Side Note: you can bring your own bbq sauce and sauce yours up before finishing, might be fun to try an assortment of sauces!