Pork Rib Burnt Ends

Gather the ingredients.

• 2 Packs of Country Style Pork Ribs
• 2 tbsp. Cherrywood Smoked Sea Salt
• ½ tsp. Pink Curing Salt
• 4 tbsp. Texas Honey
• 2 tbsp. Pecan Liquid Smoke
• Joule Sous Vide Cooker
• Sous Vide Container
• Ninja Foodi Grill or Oven

Let’s go to work.

1. Mix salt and pink salt and make sure they are combined.
2. Season the pork ribs evenly. The pink salt is optional but is essential to creating a “smoke ring.”
3. Let the ribs rest in the salt brine for about 10 minutes.
4. Combine honey and liquid smoke in a saucepan on medium heat and mix well.
5. Once the glaze is heated through and well combined, mop the ribs all over with it.
6. Place the ribs in ziplock-style bags and cook sous vide for 24 hours at 158 °F.
7. Remove bags from water and allow them to cool a bit.
8. Cut the ribs into bite-size cubes, then glaze and cover with the rub of your choice.
9. Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven under the broiler.
10. Set the bites in the air fry basket, and let them crisp up until they develop a beautiful bark, about 5–10 minutes.
11. Place the bites into a large bowl and toss the BBQ sauce of your choice to get a light coating.
12. Return the bites to the air fry basket, and cook for another 2–3 minutes to bake in the BBQ sauce.
13. Return the bites to the large bowl for one final toss in some sauce.
14. ‘Nuff said! Return the bites to the large bowl for one final toss in some sauce, let them rest for a few minutes while the sauce sets, then serve them up and enjoy!