I can appreciate the sous vide technique shown here as a method of tenderizing the ribs prior to smoking. We all use various techniques...brine, or rub and refrigerate overnight, and other methods to enhance our end product, so sous vide is just another option or "tool" for preparation here, to create an end product that is appealing to specific tastes. I don't think the post implies that the sous vide step is necessary for great baby backs on the SI, but if you have sous vide and want to experiment with incorporating it with your SI, go for it. Since I already have the Anova, sounds like it would be fun combine with the SI. Rather than just salt, I might try putting some rub on the ribs before sous vide, then again before smoking.