I was actually thinking about 72 hours at 145 then flaming then on a grill.
Only problem is I'll have to get leaner ribs like baby backs since SV does not render fat. I'll start Wednesday night for weekend grill fest.
Wait it just hit me. SV them for 72 hours, quickly chill them and refrigerate overnight. We all know that cold meat attracts more smoke, use indirect set up on the grill, add some smoke while ribs are warming up then flame it.
How's that sound?