Flavour apart, is there any technical advantage in using a dry rub when you cook ribs?
I know that salt and sugar help tenderise the meat, but what if you just bag them up and cook them as they are without adding anything besides some salt and liquid smoke?
I don’t like rubs of any kind, I want my meat plain and simple with salt and pepper, so I was wondering if I need to consider anything “special” if I was to make SV ribs this way.
Another question: I don’t have a barbecue/grill and I’d like not to use my oven (it’s hot here) if possible, would it be advisable to finish the ribs with a torch? I have bbq sauce or honey to brush over them in order to achieve a caramelised exterior.