Pork Rib II

So, after 48 hours @ 67.5C (and the safe return of my man) we opened the pork ribs. They were moist but a little salty - perhaps a fault of the pork or perhaps it was too paprika'y. Whilst it was a tasty dinner it did not blow our minds. We have decided that we are going to experiment more with cuts of meat/fish that we really like rather than trying out cheaper or more unusual cuts for a while (having said that, I have a beef skirt on order for our Sunday roast!).