I go one step further and sous vide the ribs at 145 (after they've marinated and with the marinade still in the bag) for 20+ hours. Then I throw them in the fridge so they're ready to eat by simply glazing them and popping them in the oven (plus I sprinkle with some Maltons sea salt right before serving)
its not traditional outdoor BBQ so if you're a purist, you may not like it but thats all I got for you