I did a sous vide with two racks of ribs a few weeks ago. They were okay but there is room for improvement. I did them at 154°F for 24 hours and then seared them in the oven. The three coatings of sauce (Blue's Hog) gave them too much of a crusty layer that I will probably just do one coating next time.
Yesterday, I did a sous vide of two 1.5" pork steaks, a common meat here in the St. Louis area. Plenty of Kosher salt and freshly ground pepper rub before sealing, 24 hours at 160°F, one hour rest in the sealed bags on the counter and then sear several minutes each side on a foil lined cookie sheet in the oven broiler on high and brushed with a light coating of Blue's Hog sauce (Original on one, Raspberry Chipotle on the other) at the end.
They were the best pork steaks I've ever had anywhere. Juicy, tender and no knife needed to cut those things. I can provide more specific details if anyone wants the exact procedure.
I forgot to take any pics, as I was focusing on making sure I got everything right. However, based on my wife's raving about them, I will probably be making these again soon and I will take pics next time.