Thanks for the reply. I just recently joined the site. I was impressed when I saw folks quoting Gastronomique. But I may have been mistaken. I don't really endorse the Modernist Cuisine. I go for classical cuisine whether French or BBQ. BBQ isn't about cooking the perfect piece of meat. Its about a man, a fire, & smoke. Its a culture as much as a cuisine. Its taken me as long to learn to BBQ as it did to learn classical French cuisine.
One standard methods of cooking St Louis ribs is term 321. 3 hours on the grate with full smoke. This is the time when the bark is formed. Then 2 hours wrapped in foil to finish cooking the ribs with out drying them out. Then they are unwrapped, glazed and put back on the smoker for an hour. This gives them a a nice finish.The smoker runs at about 225 °
If I understand what your doing, the best method maybe to substitute the time in foil with sous vide cooking. Then glaze and put in oven.
yes I know that still requires a grill or a smoker but that's bbq
