@mrobisr not really sure. They WERE good. Normally I just smoke ribs 2 to 3 hrs, then put ribs in a pan and wrap with foil and cook a while longer. So I figured SV was the same, but I could control the temp better.
Both seem to work way better than just leaving ribs exposed smoking 5 or 6 hrs, when they start to get too dry as moisture evaporates overcoming the stall at 165 or so for ribs. To me they dont tenderize until 200 or so, like brisket. So SV is nice and controlled and fast to get there. I think I will keep doing them this way. Honestly I consider brisket the #1 bbq experience, sausage is #2, beef ribs are #3, pork butt and pulled pork is #4, chicken is #5. Pork ribs are last place, #6, for me. Soo... I may not be the best judge of top rib method lol... ;)