sous vide first then finish on the smoker/grill
Its not true BBQ, but I will cook ribs or a pork shoulder in the sous vide (152 degrees for 24 hours) then finish them with an hour in my UDS smoker to add some flavor and dry them out just a little. I have found it is an absolutely fool-proof way to make great ribs, with almost no effort (perfect for a workweek meal). Sous vide has been a game changer on steaks as well as butcher cuts of meat. I use a set up similar to the one pictured earlier in the thread with an old cooler with a hole saw cut through the lid to insert my strata home sous vide cooker (around $50 from Monoprice).