Step 1: "Curate" the protein
Cut ribs into 2–3 inch cubes.
Season generously.
👉 At this point, you may refer to them as “heritage pork portions” if it makes you feel better.
Step 2: Sous Vide (aka controlled overkill)
Vacuum seal.
Cook at:
👉 This is where we use technology to solve a problem pitmasters already solved.
Step 3: Reveal + dry
Remove from bag.
Pat dry like your reputation depends on it.
Step 4: Introduce Fire (finally)
🔥
Place on Santa Maria over indirect heat.
Cook 45–60 minutes to:
- Build bark
- Add actual flavor
👉 This is the part that matters
Step 5: Build the "finish"
Transfer to pan.
Add:
Let it tighten up over heat.
Step 6: Sauce + Set
Light coat of BBQ sauce.
Back on grill to set.
Optional:
👉 Finish over direct flame for that “we meant to do that” char
Step 7: "Plate"
Sprinkle expensive flaky salt.
Add herbs you will not taste.
Serve confidently.
