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I’ve done these a few ways, and to be honest, all are great. Sometimes I just throw a rub on them (or some sauce) before putting them in the bag, then take them out & finish them on the grill. Sometimes I’ll finish them under the broiler in the oven while coating with sauce, other times I’ll use my torch.
For smoke flavor I either add some liquid smoke to them before bagging them, or I smoke them after (I have a temp controller for my smoker so smoke them around 160 for maybe 4-5 hours). The liquid smoke works really well. If you look into it, you’ll find it’s not an ‘artificial’ type product. It actually is smoke, in a liquid form. The exact same flavor/compounds/etc. Even without smoke they are great.
I know a lot of people might not consider this “official BBQ” but that doesn’t bother me at all. The results are amazing, no matter how people want to label it.
None of these ways are really the ‘best,’ there’s tradeoffs in effort & flavor, etc. However, after cooking at 140 for 48 hours pretty much anything you do will end up with amazing results. Also, I’ve done this with both beef/pork ribs and both babyback/spare.