Guess I forgot to post here and to grab a pre-picture.
9.5hrs @ 165 in the sous vide. Premarinated with garlic powder and Tony Chachere. Finished them with a apple rub my buddy had and threw them under the broiler 5 mins a side. Could of used a little more heat but the sweetness was a nice change from my normal. I could hardly cut them, they fell off the bone.