I tried the recipe below and it turned out amazing. I first took out the back straps and dry aged them for one week in the refrigerator. Then I put both loins in large 2.5 gallon ziplock bag with butter, onion, garlic, salt, pepper. I removed all the air for ziplock and sealed. I then cooked inside the bag for 4 hours at 140 degrees. After I put the ziplock bag into a ice water bath to cool rapidly for storage.
At that stage you can let sit in the fridge for up to a week to keep or just cool for 30 min while heating up your smoker. This 'chill' allows you a longer time on the grill to increase the flavor while not increasing the 'doneness' of the meat.
I then took out the loins and put on my normal BBQ dry rub and smoked for about 1 hour on the Ceramic smoker. Once the internal temp hit 115 I opened up the grill to get it going as hot as I could to sear the outside. Once the outside was seared it was finished.
The inside was insanely tender and juicy, but did have a solid pink color. It is safe to eat pork at this temperature and once you do you will never go back and cook your pork to 160 degrees. The internal temperature only hit 140 degrees which is what keeps loins very juicy.
I did it in stages since we were cooking for a large number of people. But this also makes an easy recipe to prepare during the week and then finish on the grill at hunting camp in a short period of time.Sous Vide Que Amazing Ribs