re: Rib Advice Needed

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So you use the sous vide method.

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I edited but holy shite that made me

Too many replies on here referring to exact time and temp for "perfectly done ribs". You should never ever rely on that method for doneness. They're done when fat and connective tissues have rendered, and they pass a bend/twist/feel test. You can wrap or go open, sauce or no sauce...these are all technique preferences. The smoker may have a little to do with it as well, but that'll be another thread on here.

coat with sriracha, and rub (salt,pepper,garlic powder,onion powder, chili powder and paprika). Sear over direct heat. wrap in foil with root beer. cook 90 minutes wrapped. unwrap place on grill away from direct heat to dry. melt butter in a pot, add brown sugar, heat until butter and brown sugar are thoroughly blended. coat ribs, place over heat for 1-2 min.