After considerable sh1te-talking by forum members, I decided to try the sous vide ribs. I must now admit that it wasn't sh1te-talk at all.
full rack of pork ribs, cut into 2-rib sections and bagged:
Into Sous Vide @130 for 72-Hours:
Time for a bit of crust formation, seasoning ribs before introduction to the high-heat:
First time I've ever grilled fully-cooked food before:
20 Minutes for a bit of Hickory smoke:
I must say...I've never had better ribs. I've had ribs as good though, but I doubt the people who made those ribs put as little effort into it as I did. Incredibly simple. Stupid proof even.
MuchoBocho: Thanks for getting me into this...best thing that's happened to my kitchen since jKnives.