SousVide at 131 for 3 hours and then I seared them off. Awesome you gotta try this..
With ribs that is intact muscle not mechanically tenderized/punctured and rub having salt/sugar and or acids alcohol you can put the ribs in an oven above 140° (I don't know the min temp to cook at for intact meat) for 16 hours or whatever till tender but no bark and super juicy. Or sear after smoking/wrapping/cooking. This 40-140 in 4hrs guideline is about meat that is not intact.What about putting in electric smoker or oven wrapped tight in foil at the same temp and time? Wouldn't that give a similar affect as long as the temp is consistent?
Or smoke ribs for 3 hrs at the usual 220F, wrap in foil tight for 6 to 8 at160F?
Thx!