Sous Vide Pork Ribs – Finished two ways (experiment)

I have been experimenting with methods of finishing SV proteins and carbs mainly using smoker vs oven for comparison.

Both racks were prepared exactly the same but one was finished in the smoker and the other the oven. After some taste and texture testing the consensus is as follows (to be expected):
Smoker – 9/10 overall
Oven – 7.5/10 overall

Ribs were dry brined overnight then sous vide for 24 hours @ 66.6C, ice bathed and finished in oven & smoker (1 rack each)

Conclusion, ribs finished in smoker were more fall off the bone and had the obvious smoke taste advantage. Oven works well too but will only use for convenience and not taste.