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You are right, it follows the same technique but you are keeping them in the sous vide for something like 12 hours if I remember correctly. The first time I did it I had no pressure and took my time. The last two times I was doing that along with two other meats (ribs and brisket) and so I always had to make adjustments and it never turned out as good. I keep hearing that beef ribs done right is better than brisket, but I haven't been able to consistently prove that. I am happy to keep trying both though in my experiments!<br /> <br /> <br /> Sent from my iPad using Tapatalk HD