 That's what I wound up doing with the pork. So it was country, boneless country pork ribs, which is essentially a way of taking shoulder cuts and turning them into something that is almost like a rib. It's got kind of a vague rib shape. And it normally requires a good low and slow cooking. So I started them in the sous vide, again, which is this thing called an immersion circulator. It cooks food under a vacuum in a water bath at a very constant temperature over time.