A few months ago, I bought an inexpensive sous vide circulator/temperature controller so I cold try out sous vide recipes of all sorts. It's been fantastic! The other day, I found some baby back ribs on sale, and got a pack with the idea of cooking them sous vide followed by smoking. When I searched for sous vide baby back ribs recipes, the very first one I looked at described cooking the ribs for 4 hours in the sous vide, then smoking them for another 4 hours using a dry rub. Fantastic! Just what I was looking for. I plan on trying it out tomorrow since I've got the day off. I was wondering if anyone else on here had tried this general method for ribs, or any other sous vide/smoker combo cooking methods. The recipe I found called for four hours at 167 °F / 75 °C for the sous vide portion of the cooking. Then application of the dry rub and smoking with the smoker run at 176 °F / 80 °C or lower for another three to four hours. They also recommended inserting a meat temperature probe just under the surface of the ribs and making sure that they never get hotter than 167 °F / 75 °C. Since I'll be using an electric smoker (MES 40), this relatively low temperature should be easy to achieve/maintain. I think folks using other types of smokers may need to use special methods to achieve this sort of smoker temperature. Some of the folks writing in the comments section of the site where I found the recipe said they smoked the ribs first, then put them in the sous vide, and also got excellent results. Frankly, I've had good results just cooking/smoking the ribs entirely in the smoker using some of the methods described on this forum. But you know how it is when you've got a new toy. Gotta try it on everything! I'll post some photos and observations/results when I get finished tomorrow afternoon.