Ribs: SV or not

+1 for sous vide. I started doing mine like that a few months ago and I don't think I'll go back.

Sous vide at 165 for 12 hours, hit with an ice bath. Put in the fridge until you're ready to cook.

2 hours low with some apple or cherry wood to pick up some smoke, then 375 for a few minutes to put the sauce on and BAM. You can't mess it up. 

I rub mine before the bath and sprinkle a little more before low and slow.

 Keep that liquid smoke out. That **** is for apartments with George Forman grills. 

+1 for nixing the liquid smoke.

The texture and flavor will be a bit different from ribs done entirely on the egg, but not in a bad way. There is something to be said about the convenience factor, as the SV'ed ribs will probably keep in the fridge for a week or so, until you can egg them.

I think refrigerating the ribs for minimum 3-4 hrs before throwing them on the egg for smoke is key. 

This is pretty much the only way I do them these days.  I go 147 for 18 hrs.

I did 147 for 24 hrs once, and they were just too fall off the bone for me.  I like a little more bite.  So adjust accordingly to what you want.  For me, 30 would be way too long.

I just like the consistency of how these turn out.  They're *always* the same, always great.  I'm sure it's possible to do better ones straight on the Egg, and I have.  I was just never able to get the same consistency cooking them on the BGE.  I also like how you can basically do these well in advance and then finish on the BGE about an hour before you want to eat.  

I think a side-by-side would be interesting.  I say do it and let us know how they work out for you. And I wouldn't bother with the liquid smoke either.

thetrim said:

John, how do you finish them on the egg? 

Hot and fast, raised direct.  I just look to put some char on them.  They usually only take about 45 minutes.  I add a light glaze of sauce with about 10 min to go.  

agree to the above. Convenience and consistency are better, though they aren't as smokey as Turbo or low and slow.