We started with slabs of watermelon rind that were smoked and seasoned with a blend of brown sugar and tandoori spice. We vacuum sealed them, cooked them sous vide for 30 minutes at 85°C, and then chilled them down. Then we cut the bags open and trimmed the slabs into individual “ribs.” We cooked them two different ways: seared on the grill, flipped and glazed in their juices, and in the broiler, glazed in the cooking juices. The riblets cooked on the grill had a richer flavor from the charring and a slightly meatier texture but both versions are delicious.
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