Hi, getting ready to Sous vide lamb ribs at 134F for 18 hours (per an Anova recipe). I am rubbing with my riff on Mike Mills’ Magic Dust. I will put some smoke on them with red oak. I have mesquite and citrus, but I don’t think that will work as well. I am also thinking a black cherry BBQ sauce. I would love any advice or suggestions, etc. Pictures tomorrow!