re: Sous Vide Pork Ribs

I've done ribs, brisket, wings, boston butts, burgers and about everything else you would typically smoke or grill, I personally prefer the smoker or grill to the sous vide.

I wouldn't say its a waste of time, but to me sous vide is better for week night stuff. Come home from work, take it out of the water bath, throw it on the grill or the broiler to dry it out and crisp it up some. Minimal cleanup, better than leftovers, and cheaper than going out to eat.