My dad got another great rib roast from Pat LaFrieda, and I cooked it sous vide at 132 degrees for about six hours, and then put it on the grill, indirect heat, fired by natural lump charcoal. I have traditionally thrown it on direct heat to char it quickly, but it would brown too soon and sometimes the fat cap would split. So I went a little less intense on the heat but left it on for a while longer. It was great.
