Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill!
For about a year, I have had a package of ribs from a heritage pig in my freezer. It is one of the last packages from a half pig which I received for Fathers’ Day. Heritage pork is much more expensive than standard commercial pork, but it is also much richer tasting.
I generally followed an article in Serious Eats when I cooked this.
The ribs were cut in half, rubbed with a spice rub and sealed in a ziplock baggie with 1/4 tsp. of liquid smoke. They were cooked overnight in the sous-vide rig for 12 hours at 165 degrees.
The cooked ribs were then put in the refrigerator until the evening. Carol has sometimes complained that sous-vide + grilling does not always mean that the food is served hot through the center, so I returned the pork bag to the sous-vide rig for about 30 minutes at 130 degrees to make sure it was warm before I grilled it. I am not sure if this step was really useful.
I fired up the grill and dried the ribs with paper towels.
I rubbed in some more spice rub, and grilled them for about 5 minutes until they had a nice crust. I did not want to grill them too long since I did not want to overcook the pork.