I was a skeptic at first, but I’m going to say it now: When done properly, ribs cooked via sous vide are every bit as good as traditional barbecue, if not better. Not only that, but they’re far more replicable, they take much less effort, they take less practice, and, to top it off, they can be cooked year-round, indoors.
Source: The Food Lab’s Complete Guide to Sous-Vide Barbecue Pork Ribs | Serious Eats