Originally Posted by Silversage
I sous vide mine - then sauce them and finish on the grill or with a blow torch.
For me, ribs are best with that flavor that comes up fro melted fat burning on hot charcoal, and making that wonderful smoke. The smoke particles deposit on the meat, giving it that characteristic grilled flavor. Wood smoke combines with that flavor, and sauce enhances everything.
I don't need the bark. I crave the combined flavors of pork, and the two smoke flavors. A good sauce completes the dish. Add to that some really good veggies and I'm in hog heaven.
I've tried using a propane torch on the meat, back in my learning/testing days. Yes it will brown the meat, even burn it if the flame is left on the meat long enough. But like a broiler, it doesn't produce that rich grilled flavor that comes from smoke deposition.
That being said, sous vide would be a wonderful way to bring the meat up to the proper temperature, making it so very tender, and capturing all of the pork flavor. After that, how you choose to finish it is personal preference. Thanks for the idea.
Seeeeeeya; Chief Longwind of the North